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Curried cauliflower salad

25–30 minutes

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20 minutes

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45 minutes

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30 minutes

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20 minutes

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25 minutes

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25–30 minutes

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1 hour 20 minutes

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20 minutes

Tuna aioli salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 bulb fennel, shaved
2 Granny Smith apples, shaved
3 beetroot, peeled and shaved
6 radishes, shaved
2 heads Woolworths Crunchita lettuce
1⁄2 bulb celeriac, cut into matchsticks
freshly ground black pepper, to taste

For the tonnato aïoli, blend:

1 x 170 g can tuna in brine, drained
1⁄2 cup mayonnaise
2 T lemon juice
1⁄2 t lemon zest
1⁄4 cup olive oil
2 anchovies

Method

Layer the vegetables on a platter or individual plates. Drizzle with the aïoli and season with black pepper.

Cook's note: The dressing goes well with any combo of raw vegetables and is perfect served with garlic bread and grilled chicken.

Find more salad recipes here.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

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Curried cauliflower salad

Chocolate brownies with caramel mousse

Whole baked trout

Frikkadel burgers with fridge-dive giardiniera

Whole-roasted salmon

Braaied sweet potato doughnuts

Mussels in Thai green curry broth

Khuri Kitchri with masala fish

Coconut fish curry with mielie rice

Creamy chicken soup

Eid butter chicken

Tuna aioli salad

Tuna aioli salad

Ingredients

Method