Author Archives: Nicolette Papas

GROEN SLAAI MET APPEL
250 g vars of bevrore groenbone
250 g vars of bevrore broccoli
1 ui, geskil en in skywe gesny
½ Engelse komkommer in skyfies gesny
1 groot Granny Smith appel, stronkie uitgesny en in skyfies gesny
1 soetrissie, ontpit en in repies gesny
Franse slaaisous Continue reading→

GROEN SLAAI MET SPEK
300 g broccoli
100 g avokado
100 g komkommer
100 g seldery
50 g uie
100 g spekstukkies, gaar
100 g cheddar, grof gerasper of in blokkies gesny
125 ml mayonnaise
60 ml room
30 ml xyitol/erythritol, of versoeter na smaak
sout en peper na smaak Continue reading→

THE NEW GREEN SALAD
a handful of rocket leaves (do not go overboard with the leaves)
1 x 400 g punnet of baby marrows, diagonally sliced and fried in a little olive oil, seasoned with salt and black pepper
a handful of sugarsnap or mangetout peas (Pour boiling water over them and leave for 5 minutes. Rinse well under cold water and leave in a bowl of cold water until ready to use.)
a bunch of seedless green grapes
a handful of thin asparagus, lightly cooked and cooled in cold water
a handful (about 50 g) of whole almonds, cut in half lengthwise
Arrange rocket leaves on a salad platter. Top with baby marrows, followed by sugarsnap peas, grapes and asparagus.
Sprinkle with almonds.
Drizzle with Lemon and Garlic Yoghurt Dressing (see below) or serve dressing on the side.
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