1 • 2 • 3 • 4 • 5 SALADS & VEGGIES
“Zandile and I are both advocates for plant-based eating and the everyday use of indigenous ingredients, so it's a joy for us to work, cook and dream together. Our shared goal is to make food fun to eat. – Khanya Mzongwana, TASTE deputy food editorand Zandile Finxa, Woolworths product developer and TASTETube host”
ROAST TOMATOES STUFFED WITH CURRIED FETA R42 PER SERVING
LEFTOVER LOVE
Curried feta is delicious spread on sandwiches with roasted veggies, toasted seeds and leafy salad greens.
“Amadumbe are just a different kind of potato, right? Wrong! They're so much better!
ULTIMATE RECIPE
CUCUMBER SALAD WITH AMASI RAITA AND GOMASHIO R20 PER SERVING
COOK'S NOTE
Extra gomashio, or Japanese sesame salt, can be stored in an airtight container for sprinkling onto chips, sticky rice, eggs or anything you like, really.
ROAST TOMATOES STUFFED WITH CURRIED FETA
“These juicy tomatoes are a tasty, easy meal and great served on a well-dressed green salad or with Woolies’ Spanish-style rice.” – Khanya Mzongwana
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 25 minutes
feta 100 g
curry powder 1 T
paprika 1 T
garam masala 1 t
coriander 5 g (a few large sprigs)
canola oil 4 T, plus extra for drizzling
large tomatoes 6
Woolworths Spanish-style rice 500 g, for serving
1 Preheat the oven to 200°C. Place the feta, spices, herbs and oil into a blender and process to form a chunky purée. 2 Hollow out the tomatoes, place in an ovenproof dish and stuff with the feta mixture. Place the tops of the tomatoes on top. 3 Drizzle over the remaining oil and bake for 25 minutes, or until the tomatoes have softened and started to caramelise. Serve warm with the rice or a salad.
MEAT FREE, WHEAT-AND GLUTEN-FREE,
WINE: Villiera Brut WCC
WEED SALAD WITH LEMON-LIME EMULSION
“This salad is inspired by the edible plants I pass in my neighbourhood. I figured they'd all come together deliciously with a tart, citrusy dressing. Use anything you find – just make sure it's edible before digging in!” – Khanya Mzongwana
Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes
wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel) 200 g, washed
fennel 1 bulb, halved and thinly sliced 2, segmented 2, segmented 200 g, shelled
