WHAT TO COOK?
MONDAY’S SUBSTANTIAL SALAD
WARM NIÇOISE SALAD
Serves 4 EASY Preparation: 10 minutes Cooking: 15 minutes
Woolworths baby potatoes in garlic butter 1 x 700 g bag
green beans 600 g
olive oil 2 T, plus extra for drizzling
sea salt and freshly ground black pepper, to taste
Woolworths Rosa tomatoes 400 g
red onion 1, thinly sliced
large free-range eggs 4, soft-boiled
capers 50 g
Woolworths light meat tuna shredded with black pepper and lime dressing 2 x 85 g sachets
balsamic vinegar, for drizzling
1 Cook the baby potatoes according to package instructions. 2 Heat a cast-iron griddle pan until smoking hot. Toss the green beans in the olive oil, salt and pepper and chargrill in batches until slightly blackened but still crunchy. 3 Add the tomatoes to the pan and cook until blistered and warmed through. Toss the beans and tomatoes with the remaining salad ingredients and serve immediately while still warm with the tuna. Drizzle with balsamic and olive oil to serve.
HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Simonsig Chenin Banc 2019
TUESDAY’S EASY RISOTTO
CREAMY PUMPKIN RISOTTO
Serves 4 to 6 EASY GREAT
