With delicious and inspiring ways to serve SPAR Freshline’s range of fruit and veggies, sticking to those New Year resolutions has never been easier!
Plus stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the form below and answer an easy question (HINT: the answer is in the recipes).
CHARGRILLED BRINJALS AND BUTTERNUT ON A BED OF HUMMUS
Serves 4 EASY 1 hr 20 mins
WHAT YOU NEED
50g SPAR Freshline Coriander
2 garlic cloves, peeled and crushed
250ml (1 cup) SPAR Extra Virgin Olive Oil
4 SPAR Freshline Brinjals
SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
1 SPAR Freshline Butternut, deseeded
125ml (½ cup) ready-made hummus
50g pistachio nuts
HOW TO DO IT
- Place 30g of the coriander, the garlic and 60ml (4 tbsp) of the olive oil in a glass jar, and allow to infuse, a few hours or overnight.
- Place the brinjals in a roasting dish lined with baking paper, drizzle with 60ml (4 tbsp) of the olive oil and season well. Turn to coat all over.
- Heat the grill to its highest setting and chargrill until the skin has blackened, about 10 minutes, turning every few minutes. Remove from oven, very gently peel and discard the skin. Change the oven setting to top and bottom cooking, and reduce the temperature to 200°C.
- Place the butternut in a baking tin lined with baking paper, drizzle with the remaining olive oil and season well. Roast until just soft, about 45 minutes. Cool slightly before cutting into quarters lengthways.
- Divide the hummus among four plates, spreading it on the plates. Place one brinjal and one butternut quarter atop the hummus on each plate. Drizzle with the coriander oil and sprinkle over the pistachio nuts. Garnish with the remaining coriander.
MIXED VEGETABLE CRUDITÉ PLATTER
Serves 4 EASY 10 mins
WHAT YOU NEED
2 SPAR Freshline Mediterranean Cucumbers, cut into ribbons
250g SPAR Freshline Long-Stem Broccoli, lightly steamed
250g SPAR Freshline Baby Carrots, washed and cut lengthways into slices
6 SPAR Freshline Rainbow Peppers, deseeded and sliced
400g SPAR Freshline Mixed Cocktail Tomatoes
2 SPAR Freshline Cos Lettuce Heads, separated
15 black olives
1 x 175g tub SPAR Blue Cheese Flavoured Creamy Dip
1 x 175g tub SPAR Cream Cheese & Chives Flavoured Creamy Dip
cayenne pepper, to sprinkle
lime slice, to garnish
SPAR Coarse Sea Salt, to serve
HOW TO DO IT
- Place all of the ingredients, except the olives and the dips, on a serving platter.
- Serve the dips in two separate tapas bowls alongside the platter. Lightly sprinkle the Cream Cheese & Chives Flavoured dip with cayenne pepper.
- Place the olives in another tapas bowl and garnish with a lime slice.
- Serve coarse sea salt in a smaller bowl alongside the platter.
BEETROOT-CURED SALMON SERVED WITH PICKLED RADISHES, CUCUMBER AND RED ONION SALAD
Serves 4 EASY 30 mins + extra, to cure and pickle
WHAT YOU NEED
CURED SALMON
50g SPAR White Sugar
2 SPAR Freshline Beetroot, peeled
60g SPAR Coarse Sea Salt
5ml (1 tsp) caraway seeds, crushed
SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
400g SPAR Quick Cuisine Classic Salmon Fillets
PICKLED RADISHES
60ml (4 tbsp) SPAR White Sugar
125ml (½ cup) SPAR White Vinegar
125ml (½ cup) water
5ml (1 tsp) mustard seeds
5ml (1 tsp) coriander seeds
3 SPAR Freshline Radishes, very thinly sliced
CUCUMBER AND RED ONION
2 SPAR Freshline Cucumbers, peeled and thickly sliced
1 SPAR Freshline Red Onion, peeled and very thinly sliced
SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
60ml (4 tbsp) red wine vinegar
15ml (1 tbsp) fresh dill, snipped
10g red seaweed Cavi-art
HOW TO DO IT
- To cure the salmon, put the 50g sugar and the remaining curing ingredients, except the salmon, in a blender, and blitz until well combined and soft.
- Smear the curing mixture all over the salmon and wrap in cling film. Place in a serving dish, rest a small tray atop and place a weight on top to press out water. Refrigerate overnight.
- For the pickled radishes, heat the 60ml (4 tbsp) sugar, white vinegar and the remaining ingredients, except the radishes, in a small saucepan and bring to a boil, stirring continuously, until the sugar has dissolved.
- Put the pickled radishes into a jar and pour over the brine. Allow the mixture to cool down to room temperature, cover and refrigerate until ready to use.
- Place the cucumbers and onion in a serving bowl and season well. Pour over the red wine vinegar and toss to combine. Refrigerate, about 40 minutes.
- Once you are ready to serve, brush the beetroot from the salmon and discard. Thinly slice.
- Toss the cucumber and red onion slices with the dill, and serve with the salmon, pickled radish slices and Cavi-art.
ROASTED BUTTERNUT, SPINACH AND FETA TOSSED IN A SAGE AND MACADAMIA PESTO
Serves 4 EASY 1 hr 10 mins
WHAT YOU NEED
PESTO
375ml (1½ cup) SPAR Extra Virgin Olive Oil
4 garlic cloves, peeled and roasted
15g SPAR Freshline Basil, leaves only
100g macadamia nuts
SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
BUTTERNUT
60ml (4 tbsp) SPAR Extra Virgin Olive Oil
2 garlic cloves, peeled and crushed
15g SPAR Freshline Sage, leaves only
SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
1 SPAR Freshline Butternut, peeled
500g fettuccine
40g SPAR Freshline Sweet Baby Leaf Spinach, to serve
2 discs SPAR Plain Feta Cheese, drained and crumbled
50g almonds, to serve
HOW TO DO IT
- Preheat the oven to 180°C.
- For the pesto, place the 375ml (1½ cup) olive oil, the 4 roasted garlic cloves and the remaining ingredients in a food processor and blitz until all of the ingredients are finely chopped and smooth. Add more oil if needed. Refrigerate until ready to use.
- For the butternut, place the 60ml (4 tbsp) olive oil, 2 crushed garlic cloves and sage leaves in a blender, and blitz until smooth. Season the butternut well and roast in the preheated oven, 45 minutes. Remove from oven, spread with the sage mixture and continue roasting, a further 10 minutes. Use a melon baller to carve out balls of butternut and set aside until needed.
- In a pot of salted boiling water, cook the fettuccine according to packaging instructions until al dente and strain.
- Put the fettuccine into a large mixing bowl, toss through the pesto and mix well. Serve with the spinach, feta, butternut and almonds.
APPLE AND MIXED BERRY FRANGIPANE TARTLETS
Makes 4 EASY 10 mins
WHAT YOU NEED
PASTRY CASES
125g SPAR Whole Wheat Flour
60g SPAR Butter, chilled and chopped
35g SPAR Castor Sugar
1 large SPAR egg yolk
15ml (1 tbsp) cold water
cake flour, to dust
FRANGIPANE
100g SPAR Butter, at room temperature
100g SPAR Castor Sugar
2 SPAR Large Eggs
100g ground almonds
80g almond flour
2 SPAR Freshline Golden Delicious Apples, thinly sliced and drizzled with
lemon juice
250g SPAR Freshline Blackberries
250g SPAR Freshline Strawberries, sliced
250g SPAR Freshline Blueberries
45ml (3 tbsp) SPAR Icing Sugar, to serve
HOW TO DO IT
- Preheat the oven to 180°C. For the tartlets pastry cases, combine the whole wheat flour, 60g butter and 36g castor sugar in a food processor, and blitz until the mixture resembles fine breadcrumbs.
- Mix in the egg yolk and cold water, and blitz until the dough comes together. On a lightly flour-dusted surface, knead the dough until just smooth. Wrap in cling film and refrigerate, 40 minutes. Roll the pastry out with a rolling pin and cut out discs large enough to line 4 pastry cases (each with a diameter of 10cm). Line the chilled pastry cases with baking paper, fill with baking beans or pulses and blind-bake in the preheated oven, 10 minutes. Remove from oven, take out the baking beans and discard the baking paper used for the blind baking. Return the pastry cases to the oven, a further 10 minutes, until golden. Allow to cool down completely on a wire rack before adding the frangipane filling.
- To prepare the frangipane, use a hand-held electric mixer and beat the 100g butter until white and creamy, add the 100g castor sugar and continue to beat until light and fluffy. Slowly add the 2 eggs, beating well after each addition. Add the ground almonds and almond flour, and mix to a smooth paste.
- Fill the cases with the frangipane and top with the apples and fresh berries. Serve dusted with icing sugar.
COMPETITION
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Terms and conditions apply. Competition ends 28 February 2018.