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Morogo dumplings

South African

Morogo dumplings

20 minutes

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Cheesy Brussels sprout pasta bake

30 minutes

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10 - 15 minutes

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Paneer tikka masala

30 minutes

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Seven colours

Roast sweet potatoes

35 minutes

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Toasted barley with creamy butter beans

35 minutes

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Tenderstem broccoli-and-blue cheese soup

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Dunked cauliflower

20 minutes

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South African naan bread

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Umngqusho neembotyi (samp and beans)

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Umngqusho neembotyi (samp and beans)

2 1/2 hours

Minty green salad

Salad recipes

Minty green salad

8-10 minutes

28 of 75

Minty green salad

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 8-10 minutes

Ingredients

2 x 100 g firm feta blocks
280 g fine green beans, trimmed and steamed
350 g mini cucumbers, halved lengthways
2–3 celery sticks, thinly sliced
2 Woolworths Romaine lettuce hearts
5 g fresh mint, for sprinkling

For the dressing and marinade, whisk:

1 lemon, zested
3 T lemon juice
1½ t Dijon mustard
1–2 garlic cloves, finely grated
8 T olive oil
2 T fresh mint, finely chopped
honey, to taste
sea salt and freshly ground black pepper, to taste

Method

1. Pat dry the feta and marinate in half the dressing.

2. Toss the beans, cucumbers and celery in the remaining marinade.

3. Before serving, drain the feta and vegetables, reserving the dressing for the washed and dried lettuce leaves.

4. Arrange the dressed lettuce on a platter, then spoon over the vegetables. Break the feta and add to the platter and scatter with mint.

Cook's note: “This fresh, minty salad, with a good mix of crisp ingredients, is a versatile addition to your lunch or dinner menu and will complement any protein.”

Browse more salad recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis