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Tomatoes on toast with lentils

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Tray-baked harissa tomato sauce with pasta

30 minutes

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20 minutes

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Tomato-and-butter bean salad

Name: Dhal curry
Prep time: 70 min
Cook time: 1 min
Total time: 71 min
Yield: 8-10 servings
Cuisine: Main Meals
Ingredients: dried chana dhal (yellow split peas or other yellow/red lentils) 300g,ghee or oil 1T,green cayenne chillies (or 1 bird’s-eye chilli), seeded and cut into chunks (optional) 2,onion, finely chopped 1medium,cardamom 4pods,cinnamon 3sticks,garlic, finely chopped 6cloves,ginger, finely chopped 1T,fresh curry leaves 8,tomatoes, chopped 2medium,ground cumin 2t,water 1litre,ground turmeric 1t,salt 3⁄4t,garam marsala 1t,fresh coriander, to garnish a handful,rice or rotis, for serving

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the toasted crunchy seed vinaigrette:

2 x 35 g sachets Woolworths nut-and-seed sprinkle
¼ cup extra virgin olive oil
¼ cup Woolworths ClemenGold juice
1 clove garlic, crushed
1 T Dijon mustard
salt, to taste
400 g can butter beans, drained
3 T Italian parsley, chopped
4 ripe tomatoes, sliced
2 sticks celery, thinly sliced
4 Woolworths red salad onions, thinly sliced

Method

1. To make the vinaigrette, pulse the ingredients in a blender to emulsify but don’t make it too smooth.

2. Mix the beans and parsley. Arrange the tomatoes on a platter and spoon over the beans.
3. Drizzle with the vinaigrette and allow to stand at room temperature for 30 minutes to infuse. Season before serving.

Cook's note: Serve this hearty salad with peri-peri chicken wings. If you have canned chickpeas in your pantry, drain and mix with the butter beans.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

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