Recipes Archive

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Grilled lamb schwarma

40 minutes

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15 minutes

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2 hours

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1-1 ½ hours

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10 minutes

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Brussels sprouts, anchovy and Parmesan salad

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

800 g Brussels sprouts
100 g anchovies
3 T wholegrain mustard
1/2 cup olive oil
2 lemons, juiced
150 g Parmesan, grated
100 g walnuts, toasted and crushed
freshly ground black pepper, to taste

Method

1. Steam the Brussels sprouts until quite soft. Cool and smash slightly using the palm of your hand or the back of a spoon.

2. Finely crush the anchovies, then combine with the mustard, olive oil and lemon juice.

3. Toss the Brussels sprouts with the dressing, then top with Parmesan and walnuts. Season to taste and serve cool
or at room temperature. It works, trust us!

Cook's note: My top tip these days: crush the nuts or shave them using a Microplane
to make them go further.

Find more salad recipes here.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Chicken medallions with brinjal sauce

Grilled lamb schwarma

Indian curried mussels

The perfect juicy braaied turkey

Jan Hendrik’s Turkish delight pavlova

Carbonara

Tropical cocktails

Cauliflower-and-pine nut salad

Stuffed sirloin on the bone

Sliced roast potatoes

Prawn cocktail

Brussels sprouts, anchovy and Parmesan salad

Brussels sprouts, anchovy and Parmesan salad

Ingredients

Method