Recipes Archive

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Angelfish pie

50 minutes

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15–20 minutes

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20 minutes

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30 minutes

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Steak with spicy tomato relish

25 minutes

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Beetroot-and-feta salad

20 minutes

Greens with vino cotto and tzatziki

Serves Serves 6 (as a side)

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2x100 g asparagus spears packets
100 g baby pak choi
230 g Tenderstem broccoli
120 g petit pois
140 g mangetout
300 g leeks, washed
300 g Brussels sprouts
Salt, to taste
Mint, to garnish

For the dressing, mix:

1⁄2 cup vino cotto
3 T wholegrain mustard
1⁄4 cup extra virgin olive oil
1 lemon, juiced

For the tzatziki, mix:

1 cup plain yoghurt
2 garlic cloves, finely chopped
4 Woolworths mini cucumbers, chopped
3 T coriander, roughly chopped

Method

Bring a large pot of salted water to the boil. Blanch the asparagus, baby pak choi and broccoli for 20–30 seconds, or until just tender.

Blanch the peas and mangetout in the same way for 1 minute and the Brussels sprouts for 3 minutes.

Cook the washed leeks in simmering salted water for 10 minutes, drain, then transfer to a serving bowl and add the blanched vegetables.

Drizzle over the dressing, toss and serve with the tzatztiki. Garnish with mint.

Discover more salad recipes here.

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Angelfish pie

Tomato-and-asparagus tart

Bacon, egg and cheese tartlets

Hot cross bun bread-and-butter pudding

Hot cross bun ice-cream sandwiches

Steak with spicy tomato relish

Beetroot-and-feta salad

Rack of lamb with gremolata

Green leaf salad  with coppa

Greens with vino cotto and tzatziki

Greens with vino cotto and tzatziki

Ingredients

Method