Heart friendly Archives

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Asian recipes

Chilli,ginger steak with pickled cucumbers

10 - 15 minutes

Butternut recipes

Chicken and butternut roast

30 - 40 minutes

Cannellini bean and golden sultana salad

15 minutes

Soup recipes

Gazpacho

Vegan recipes

Peri-peri sauce

5 minutes

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Green bean salad with red vinaigrette

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

600 g Mediterranean vine tomatoes
4 garlic cloves, unpeeled
65 ml olive oil
sea salt, to taste
4 T red wine vinegar
1 t sugar
freshly ground black pepper, to taste
350 g fine green beans, blanched and refreshed

Method

Preheat the oven to 200°C.

Place the tomatoes on a baking tray with the garlic, drizzle with 2 T olive oil and sprinkle with salt. Roast for 15 to 20 minutes, until blistered.

Remove the tomatoes from the stems, reserving one stem with the tomatoes still attached for garnishing. Place the tomatoes in a food processor.

Squeeze the garlic from the skins and add to the tomatoes.

Add the red wine vinegar, sugar, black pepper, remaining oil and process.

Arrange the beans on a serving platter with the reserved roast tomatoes and serve with the tomato dressing on the side.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Savoy cabbage rissoles

Chilli,ginger steak with pickled cucumbers

Chicken and butternut roast

Cannellini bean and golden sultana salad

Gazpacho

Peri-peri sauce

Beetroot-and-hazelnut salad

Crushed tomato salad

Raspberry and ricotta whip

Roast peaches and plums with oats and pistachio meringue

Whole-wheat and pumpkin salad with gremolata dressing

Green bean salad with red vinaigrette

Green bean salad with red vinaigrette

Ingredients

Method