Recipes Archive

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Milk tart

1 hour, 20 minutes, plus chilling and cooling

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Aliums

Giant Easter egg skillet cookie

30 minutes

Cocktail recipes

Versatile veggie stock

20 minutes

Trout buddha bowl and butter-bean dressing

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 T olive oil
2 x 150 g portions rainbow trout
280 g brown rice, cooked
1 beetroot, peeled and sliced into matchsticks
65 g Tenderstem broccoli tips, blanched and roughly chopped
60 g sugar snap peas, blanched and roughly chopped
2 carrots, peeled into ribbons
2 avocados, havled
3 spring onions, peeled and placed into iced water to curl
1⁄2 lemon, juiced
Sea salt and freshly ground black pepper, to taste

For the butter-bean dressing, blend:

1⁄4 cup extra virgin olive oil
1⁄4 cup tahini
1⁄4 cup butter beans
2 garlic cloves, finely chopped
1⁄4 cup water
3 T lemon juice
1⁄2 t fresh turmeric, grated
Salt, to taste

Method

Heat the olive oil in a nonstick pan over a high heat. Sear the trout, then remove from the heat.
To assemble, divide the remaining ingredients between 4 bowls and top with the seared trout. Drizzle over the lemon juice and serve with the butter-bean dressing. Season to taste.

Cook's note: Oily fish like trout contain Omega-3 fatty acids, good for our hearts, brains and eyes. As part of its journey to help you eat well, Woolies aims to stock more responsibly sourced fish and seafood and trout is a great sustainable choice.

BROWN RICE MAKE-AHEAD STRATEGY
Make double or triple the quantity of brown rice to use in these three ways:
1. Add raisins, chopped almonds, fresh coriander and ground cinnamon and pile into halved peppers. Drizzle with olive oil and roast for 15 minutes.
2. Toss rice with grated coconut, chopped ginger, mint, coriander, tamarind and peanuts.
3. Blend spinach and lemon juice, then fold into the rice and add a dollop of yoghurt to finish.

Discover more budget-bean recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Asian carrot juice dipping sauce with crispy tofu

Marsala mushroom steak

Milk tart

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Banger, onion and leek roast

Steak salad with torn figs

Tomato tarte tatin

Giant Easter egg skillet cookie

Milk and honey

Turmeric-and-coconut cabbage

Versatile veggie stock

Trout buddha bowl and butter-bean dressing

Trout buddha bowl and butter-bean dressing

Ingredients

Method