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Caramelised butternut-and-beetroot salad

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Caramelised butternut-and-beetroot salad

40 minutes

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Norwegian salmon with pastry lattice

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Fennel-and-radish salad

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45 minutes – 1 hour

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Duck fat roast potatoes

1½ hours

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Cheat’s chicken with dates

1 hour

Mixed bean salad

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Mixed bean salad

25 minutes

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Mixed bean salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus pickling time

Cooking Time 25 minutes

Ingredients

For the roast tomatoes:

8 tomatoes, halved
2 T olive oil
4 garlic cloves, sliced
1 lemon, zested
sea salt and freshly ground black pepper, to taste
1-2 T caster sugar
½ cup Woolworths Mediterranean herb pickling condiment
3 T olive oil
3 baby red onions, halved lengthways
2 x 400 g Woolworths three-bean mix cans, drained and rinsed
6 anchovies fillets
sea salt and freshly ground black pepper, to taste

Method

1. To make the tomatoes, place them on a baking tray and toss with the remaining ingredients except the pickling condiment. Roast for 20–25 minutes.

2. When cooked, place in a bowl and pour over the pickling condiment. Allow to stand for 20–40 minutes until pickled to your liking. Drain and reserve the juices to make a quick

vinaigrette, adding more olive oil if necessary.

3. Heat 1 T olive oil in a small pan and add the onions, cut side down, and char slightly. Gently separate the onions into petals and toss with the remaining ingredients and the tomatoes.

Find more bean recipes here.

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