Recipes Archive

Easter recipes

Plum tarte tatin

45 minutes

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Milk chocolate double crème caramels

25 minutes

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Chocolate mousse cake

15 minutes

Afternoon tea

Chocolate meringues

2–3 hours

Braai recipes

Bread-and-butter pudding

30 minutes

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Chocolate-and-pomegranate granita

Chicken breast

Chicken-and-bulgur wheat Greek salad

15 minutes

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Salsa verde

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Red cabbage slaw with lime mayo

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Panzanella-style tomato salad

Braai recipes

Green bean salad

15 minutes

Green bean salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the ginger-miso dressing:

1 x 10 cm piece fresh ginger, peeled and grated
2 t Woolworths miso paste
1 T soya sauce
1⁄2 t rice vinegar
1⁄2 lime, juiced
1⁄2 green chilli, chopped
3 T vegetable oil
300 g Woolworths runner beans
400 g Woolworths peas in the pod (or sugar snap peas)
300 g Woolworths broad beans

Method

1. To make the dressing, squeeze the juice from the grated ginger and combine with the remaining ingredients. You can add the ginger pulp if you like a stronger flavour.

2. Chargrill the runner beans, peas or sugar snaps and broad beans over medium coals until slightly blackened and the pods are starting to soften.

3. Remove the peas and broad beans from their pods, then toss with the runner beans (still in their pods) in the dressing.

Find more salad recipes here

Photographs: Jan Ras, Sadiqah Assur-Ismail
Production: Abigail Donnelly and Hannah Lewery

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Plum tarte tatin

Milk chocolate double crème caramels

Chocolate mousse cake

Chocolate meringues

Bread-and-butter pudding

Chocolate-and-pomegranate granita

Chicken-and-bulgur wheat Greek salad

Salsa verde

Red cabbage slaw with lime mayo

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Green bean salad

Green bean salad

Ingredients

Method