Meat-free Archives

Brinjal recipes

Crispy twice-cooked eggs with sambal oelek and herb salad

10 minutes

Great value

Fennel, ClemenGold and fior di latte salad

Great value

Build-your-own summer veggie burgers

25 minutes

Cheese recipes

Falafel with cauli mash, pickle and caponata

20 minutes

Lentil recipes

Vegan cauliflower-and-lentil tacos

1 hour

Soup recipes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil (plus extra)
3 - 4 tricolore sweet peppers, halved
4 slicing tomatoes, halved and quartered
3 garlic cloves, crushed
6 -8 slices Woolworths’ garlic butter-filled ciabatta
320 g Woolworths halloumi
120 g petit-pois peas, blanched and crushed
1 T sour cream (or crème fraîche)
1 t mint, chopped
lemon juice, to taste
salt and pepper, to taste
1x 350 g punnet Woolworth exotic tomatoes

for the dressing

1 garlic clove, grated
1 T red wine vinegar
1/4 cup olive oil
1 t caster sugar (or honey)

Method

1. Preheat the oven to 200°C. In a roasting pan, drizzle 2 T olive oil over the tricolore peppers, the slicing tomatoes and crushed garlic. Season and roast for 20 minutes.
2. Tear apart the ciabatta and fry in a little olive oil until golden and the butter has melted.
3. Cube the halloumi and fry in a little oil until golden.
4. Mix the blanched and crushed petit-pois peas with sour cream or crème fraîche, then fold in chopped mint, squeeze in some lemon juice, and season to taste.
5. Slice the exotic tomatoes.
6. To make the dressing, combine the grated garlic, red wine vinegar, olive oil and caster sugar or honey. Squeeze 2 roast tomatoes into the dressing and toss with the bread, roast peppers and tomatoes, fresh tomatoes and halloumi. Spoon over the peas.

Find more salad recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Easy caponata

Crispy twice-cooked eggs with sambal oelek and herb salad

Olive-and-caper pasta sauce

Fennel, ClemenGold and fior di latte salad

Roast tomato pasta salad

Build-your-own summer veggie burgers

Melanzane alla Parmigiana

Falafel with cauli mash, pickle and caponata

Vegan cauliflower-and-lentil tacos

5 minute raw tomato soup

Vegan Asian poke bowl

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Ingredients

Method