Home
recipe-guide
Thirty minute meals - or less!

Heirloom tomato carpaccio

Salad recipes

Heirloom tomato carpaccio

Fennel, ClemenGold and fior di latte salad

Citrus recipes

Fennel, ClemenGold and fior di latte salad

Peanut-and-mint rice noodles with sticky pork fillet

Asian recipes

Peanut-and-mint rice noodles with sticky pork fillet

20 minutes

Lamb frikkadels with beetroot raita

Beetroot recipes

Lamb frikkadels with beetroot raita

20 minutes

Eggs with lom sak sauce

Thai recipes

Eggs with lom sak sauce

15 minutes

Udon noodles with sticky glazed chicken and charred edamame beans

Asian recipes

Udon noodles with sticky glazed chicken and charred edamame beans

25 minutes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Quick vegan curry

Curry recipes

Quick vegan curry

15 minutes

Asian slaw

Asian recipes

Asian slaw

Easy peanut butter garage noodles

Leftovers recipes

Easy peanut butter garage noodles

15 minutes

Cacio e pepe

Italian recipes

Cacio e pepe

10 minutes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat's cheese and Pink Lady vinaigrette

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Load more

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

350 g spelt, cooked
5 free-range eggs, soft-boiled
400 g Woolworths peppered smoked mackerel
¼ cup dill, roughly chopped
100 g watercress

For the Pink Lady apple vinaigrette:

¾ cup Woolworths Pink Lady apple juice
5 T olive oil
1 T wholegrain mustard
3 T white wine vinegar
¼ cup Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste

For the whipped goat’s cheese:

100 g Woolworths goat’s-milk cheese with honey
½ cup Greek yoghurt
1 T activated charcoal powder (optional)

Method

1. Arrange the salad ingredients on a serving platter, separately as you would for a Cobb salad.

2. To make the vinaigrette, place all the ingredients into a blender and blitz until combined.

3. To make the whipped goat’s cheese, break the cheese into chunks and combine with the yoghurt. Whisk until thick and creamy. Gently marble the charcoal powder through the whisked cheese.

4. Serve the salad with the goat’s cheese and vinaigrette on the side.

Cook's note: I’m a big fan of smoked fish in a salad. I’ve made various versions over the years, usually involving shredded spinach, avo and egg, but this is definitely my finest version yet. The vinaigrette finishes it off perfectly.