Print Recipe Crispy fennel and carrot salad Serves: 4 Cooking Time: 10 mins Ingredients DRESSING 30ml (2 tbsp) sherry vinegar 80ml (½ cup) olive/avocado oil 5ml (1 tsp) Dijon mustard sea salt and freshly ground black pepper, to taste SALAD 125ml (½ cup) fresh breadcrumbs 1 fennel bulb, thinly sliced 2 carrots, thinly sliced 2
Print Recipe Caprese salad Serves: 4 Cooking Time: 20 mins Ingredients 4 vine-ripened tomatoes 4 slices prosciutto sea salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 2 x 125g bocconcini (buffalo mozzarella balls), torn 250ml (1 cup) fresh basil leaves 15ml (1 tbsp) white wine vinegar 30ml (2 tbsp)
Green lentil terrine with seafood is deliciously earthy and tangy. Lentils have a thick but soft texture which is perfect with the light seafood meat. A lovely lunch…
Coconut milk and a touch of Rajah Mild & Spicy Curry Powder add a twist to the usual butternut variety. We cannot get enough of this spicy coconut butternut…
We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast.