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Root vegetable recipes

Aliums

Pull-apart garlic bread

35 minutes

Aliums

Vegan breakfast

20 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Beetroot recipes

Cured beetroot bream

20 minutes

Carrot recipes

Carrot halwa (gajar ka halwa)

40 minutes

Aliums

Kale and leek bake

20 minutes

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

Aliums

Christmas stuffing

20 minutes

Aliums

Slaphakskeentjies

45 minutes

Beans recipes

Chipotle-braised root veg

20–25 minutes

Salad recipes

Harissa sweet potatoes

20 minutes

Aliums

Pickled bean salad

Pickled bean salad

By Bianca Strydom

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the dressing, mix:

1 T wholegrain mustard
¼ cup red wine vinegar
3 T Woolworths white balsamic condiment
½ lemon, zested and juiced
2 cloves garlic, crushed
3 T olive oil
400 g can Woolworths red speckled sugar beans
100 g Woolworths dried black-eyed beans, soaked
3 sticks celery, chopped
½ red onion, thinly sliced
handful fresh dill, chopped
white anchovies, for serving

Method

1. Toss the beans, celery, onion, dill and anchovies together, then add the dressing and serve.

Browse more budget bean recipes here.

Photographs: Jan Ras
Food assistant: Leila-Ann Mokatedi

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Pull-apart garlic bread

Vegan breakfast

Beetroot-and-avocado dip

Cured beetroot bream

Carrot halwa (gajar ka halwa)

Kale and leek bake

ClemenGold-roasted fennel and leeks

Christmas stuffing

Slaphakskeentjies

Chipotle-braised root veg

Harissa sweet potatoes

Pickled bean salad

Pickled bean salad

Ingredients

Method