Recipes Archive

Afternoon tea

Raspberry-and-cream cheesecake

50 minutes

Fridge dessert

Sweetcorn flatbread

30 minutes

Nasturtium leaf “tacos”

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

3 T olive oil
1 onion, diced
1 red pepper, diced
2 garlic cloves, finely chopped
1 x 200 g can red kidney beans, drained and rinsed
1 T Woolworths spicy seasoning
1 T honey
8 large nasturtium leaves
80 g Woolworths guacamole sauce
80 g sour cream
80 g Woolworths corn & coriander salsa
fresh coriander, for serving
smoked chilli flakes, for serving

Method

1. Heat the olive oil in a pan. Gently fry the onion and pepper, then add the garlic. Stir in the beans and season with the spicy seasoning. Add the honey and stir again.
2. To serve, arrange the leaves on a platter and spoon the beans into the centre of each leaf. Add a spoonful of guacamole, cream cheese and sweetcorn salsa and top with coriander and smoked chilli flakes.

Cook's note: If you don’t have nasturtiums, substitute them with romaine lettuce and top with watercress for a peppery punch.

Find more vegetarian recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

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Nasturtium leaf “tacos”

Nasturtium leaf “tacos”

Ingredients

Method