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Pickled fish sliders

10 minutes

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White fish fillets with chimichurri sauce

25 minutes

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30 minutes

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Steamed garlic-and-ginger angelfish

30 minutes

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Salmon-and-sundried tomato spaghetti

10 minutes

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Fish-finger rotis with quick-pickled veggies

15 minutes

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Tomato-and-sardines on toast

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Herby trout ceviche

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Fish ball stew

1 hour

Boards and

3 ways with tuna

10 minutes

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Tuna-and-sweet potato bites

10 minutes

Sorghum-and-beetroot haddocks salad

Serves 5

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

250 g Woolworths red sorghum
650 g baby beetroot, washed and peeled
olive oil, for drizzling
300 g Woolworths lightly smoked haddock
milk, for poaching
sea salt and freshly ground black pepper, to taste
2 x 40 g watercress packets
2 green apples, cut into matchsticks

For the dressing, whisk:

250 g crème fraîche
1 lime, zested and juiced
10 g parsley, finely chopped
10 g dill, finely chopped

Method

1. Cook the sorghum according to package instructions and set aside. Place the beetroot on a lined baking tray and drizzle with olive oil. Roast for 40 minutes at 180°C.

2. Place the haddock in a shallow pan, half cover with milk and season. Bring to a gentle simmer and poach for 4–6 minutes. Tear into large pieces.

3. Arrange the watercress on a platter and add the beetroot, haddock and apple. Dollop with the dressing and serve.

Find more salad recipes here

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Pickled fish sliders

White fish fillets with chimichurri sauce

Snoek-and-potato frikkadels

Steamed garlic-and-ginger angelfish

Salmon-and-sundried tomato spaghetti

Fish-finger rotis with quick-pickled veggies

Tomato-and-sardines on toast

Herby trout ceviche

Fish ball stew

3 ways with tuna

Tuna-and-sweet potato bites

Sorghum-and-beetroot haddocks salad

Sorghum-and-beetroot haddocks salad

Ingredients

Method