ASIAN COLESLAW
SERVES 6
1 small red cabbage, thinly sliced
1 small white cabbage, thinly sliced
2-3 carrots, peeled and grated
3-4 small radishes, thinly sliced
1 bunch of spring onions, finely chopped
125ml chopped coriander
60ml toasted sesame seed oil for frying
handful of thin rice noodles
Dressing
50ml lime juice
30ml peanut oil
30ml fish sauce
30ml sweet chilli sauce
15ml sesame oil
15ml honey
Combine the cabbage, carrots, radishes, spring onions and coriander in a bowl. Pour over the dressing and toss to combine. Sprinkle over the sesame seeds. Heat some oil in a saucepan and, when the oil is hot, add a handful of rice noodles. They should immediately puff up. Remove with a slotted spoon and drain on paper towel. Place on top of salad.
Dressing: Put all the ingredients into a screw-top jar and shake well to combine.
ROASTED POTATO AND OLIVE SALAD
SERVES 4-6
250g baby potatoes
50ml olive oil
salt and pepper
250g cocktail tomatoes
100g black olives, pitted
1 small lemon, thinly sliced
handful of basil leaves, shredded
Boil the potatoes until tender. Drain and cool potatoes slightly, then halve them.
Put potatoes in a roasting pan, drizzle with olive oil and season well. Roast at 180ºC for 20-30 minutes. Add the tomatoes, olives and lemon and return to the oven to roast until the tomatoes are just starting to soften.
Remove and spoon into a serving dish. Adjust seasoning and serve sprinkled with basil.
BROCCOLI SALAD WITH CANDIED NUTS
SERVES 4-6
1 head of broccoli, broken into florets
125ml dried cranberries
1 red onion, in thin wedges
200g feta cheese
Dressing
80ml olive oil
45ml lemon juice
5ml Dijon mustard
10ml chopped garlic
salt and pepper
Candied nuts
125ml sugar
125ml boiling water
50g pecan nuts
50g whole blanched almonds
Steam the broccoli florets for 5 minutes until just tender and bright green.
Remove and put them into a bowl. Pour over the dressing while still warm.
Put the broccoli into a serving bowl and add the cranberries, onion and feta and toss to combine.
Scatter the nuts over just before serving.
Dressing: Put ingredients in a screw-top jar and shake well.
Candied nuts: Combine the sugar and water and stir until dissolved.
Add the nuts.
Line a baking tray with non-stick baking paper.
Using a slotted spoon, lift out the nuts on to the baking tray, keeping them in a single layer.
Bake at 180ºC for 10-15 minutes until golden brown.
Allow to cool on the paper, then break up and use as desired.
ROASTED BEETROOT AND GOAT’S CHEESE SALAD
SERVES 4-6
6-8 small beetroot, rinsed well
30ml olive oil
30ml balsamic vinegar
salt and pepper
200g green beans
200g baby spinach leaves
100g log of herbed goat’s cheese, sliced
Dressing
60ml olive oil
15ml red wine vinegar
15ml lemon juice
5ml sugar, salt and pepper
Place the washed beetroot on a sheet of tin foil and wrap up securely. Roast in the oven at 180ºC for 30-40 minutes until tender.
Allow to cool, then peel and cut them into wedges. Put the wedges into a roasting pan, drizzle with the olive oil and the balsamic vinegar. Season and roast at 180ºC for 20 minutes. Blanch the green beans in boiling water for 1-2 minutes, then refresh under cold water. Cover the base of a serving platter with the spinach leaves and add the beetroot and green beans. Scatter the cheese over and pour the dressing over just before serving.
Dressing: Put all the ingredients into a screw-top jar and shake well to combine.
* Instead of cooking beetroot, you can use ready-cooked beetroot. - Saturday Star
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