Christmas recipes Archives

Christmas recipes

Wedge salad with pecan crunch

10 minutes

Air-fryer recipes

Air-fryer gammon

45 minutes

Berry recipes

Cherry & brandy glazed gammon

Bacon recipes

Panettone French toast sandwich

30 minutes

Butternut recipes

Easy Christmas roast lamb

2 hours

Christmas recipes

Falafel sub

30 minutes

Bread recipes

Grape-glazed gammon sandwich

1½ hours

Atchar recipes

Leftover roast lamb kota

3 hours

Bread recipes

Roast trout bagel

25 minutes

Caramelised butternut-and-beetroot salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 butternut, sliced skin and seeds intact
650 g Woolworths baby beetroot, washed and quartered
5 garlic cloves, crushed
2 T olive oil
sea salt and freshly ground black pepper, to taste
40 g watercress
3 spring onions, chopped

For the cauliflower couscous:

380 g Woolworths cauliflower couscous
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the lemon dressing, whisk:

2-3 T olive oil
1 lemon, zested and juiced
2 t Dijon mustard
salt, to taste

Method

1. Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender.

2. Toss the cauliflower couscous in the olive oil and seasoning.

3. Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.

Cook's note: Serve a build-your-own salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

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Panettone French toast sandwich

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Caramelised butternut-and-beetroot salad

Caramelised butternut-and-beetroot salad

Ingredients

Method