This Heritage Day, 24 September, SPAR is celebrating SA’s melting pot of cultures by serving up simply delicious dishes that are sure to please one and all…
Plus you can stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the entry form below and answer an easy question (HINT: the answer is in the recipes).
CHARGRILLED CORN SALAD
Instead of grilling the cobs of corn in a griddle pan, you can cook them directly over hot coals on your braai for 10 minutes per side.
Serves 4 EASY 30 mins
WHAT YOU NEED
PICKLED RED ONION
½ red onion, peeled and sliced
60ml (¼ cup) SPAR Red Wine Vinegar
80ml (⅓ cup) SPAR Extra Virgin Olive Oil
4g (1 tsp) SPAR Dijon Mustard
SPAR Salt and freshly ground SPAR Black Pepper, to taste
SALAD
4 SPAR Freshline Sweetcorn
large handful fresh flat-leaf parsley, chopped
large handful fresh basil, chopped
juice of 1 SPAR Freshline Lemon
1 red chilli, seeded and chopped (optional)
SPAR Salt and freshly ground SPAR Black Pepper, to taste
2 SPAR Freshline Avocados, cubed
100g SPAR Chèvre Goat’s Cheese, broken into chunks
fresh mint leaves, to garnish
HOW TO DO IT
1 For the pickled red onion, place the red onion slices in a medium bowl and add the red wine vinegar. Toss to coat thoroughly. Set aside to pickle at room temperature, stirring occasionally, about 30 minutes. Add the remaining ingredients. Stir well to combine.
2 For the salad, heat a griddle pan over medium heat. Place the cobs of corn in the pan and grill, turning continuously until slightly charred in places, about 10 minutes. Remove from heat. Use a sharp knife to cut the kernels off the cobs. Reserve the kernels and discard the cobs.
3 To assemble, combine the reserved corn kernels, fresh herbs, lemon juice and chilli, if using, together in a salad bowl. Season to taste. Top with the cubed avocado, goat’s cheese and pickled red onion. Drizzle with some leftover pickle juice and garnish with fresh mint leaves.
GARLIC BREAD CROSTINI
Serves 6 EASY 30 mins
WHAT YOU NEED
5 SPAR Freshline Tomatoes, diced
handful fresh basil, torn + extra, to garnish
1 x 200g packet SPAR Pitted Spanish Black Olives, drained and chopped
SPAR Extra Virgin Olive Oil, to drizzle
SPAR Salt and freshly ground SPAR Black Pepper, to taste
1 SPAR Freshline Garlic Bread, baked according to packaging instructions
HOW TO DO IT
1 Combine all of the ingredients, except for the garlic bread, together in a medium bowl. Toss until well combined.
2 Place slices of the garlic bread on a serving platter. Top with the tomato mixture. Garnish with fresh basil. Enjoy with leftover topping alongside.
STRAWBERRY, RADISH AND FRESH MOZZARELLA SALAD
Serves 4 EASY 30 mins
WHAT YOU NEED
juice of 2 SPAR Freshline Lemons
90ml SPAR Extra Virgin Olive Oil
8g (2 tsp) SPAR Dijon Mustard
pinch SPAR White Sugar, to taste
SPAR Salt and freshly ground SPAR Black Pepper, to taste
SALAD
1 x 180g tub SPAR Freshline Baby Leaf and Radish Salad
1 x 250g punnet SPAR Freshline Strawberries, halved
2 SPAR Freshline Avocados, cubed
10 SPAR Freshline Radishes, halved
200g buffalo mozzarella/fior di latte balls, torn
handful fresh mint leaves
HOW TO DO IT
1 For the dressing, whisk all of the ingredients together in a jug. Set aside.
2 For the salad, turn the baby leaf and radish salad out into a salad bowl. Add the remaining ingredients. Drizzle the dressing over the salad. Serve immediately.
CHICKEN SKEWERS WITH APRICOTS AND RED ONION
Makes 6 EASY 1 hr + 3 hrs, to marinate
WHAT YOU NEED
150g SPAR Full Cream Plain Yoghurt
2 garlic cloves, peeled and minced
juice of 1 SPAR Freshline Lemon
large handful fresh flat-leaf parsley, finely chopped
large handful fresh rosemary, finely chopped
15ml (1 tbsp) water
SPAR Salt and freshly ground SPAR Black Pepper, to taste
3 skinless and boneless SPAR Chicken Breasts, cut into 3cm cubes
large handful SPAR Dried Apricots
1 red onion, peeled, wedged and layers taken apart
fresh bay leaves (optional)
fresh rosemary sprigs (optional)
SPAR Extra Virgin Olive Oil, to drizzle
SPAR Salt and freshly ground SPAR Black Pepper, to taste
HOW TO DO IT
1 Combine the yoghurt, garlic, lemon juice, chopped parsley, rosemary, 15ml (1 tbsp) water and seasoning together in a bowl. Add the chicken cubes and toss to coat thoroughly. Cover the bowl with cling film and refrigerate, about 3 hours.
2 Soak 6 wooden skewers in water. If you’re using metal skewers, there is no need to soak. Thread the marinated chicken cubes, dried apricots, onion layers and herbs, if using, onto the chicken skewers, alternating the ingredients as you go. Baste the skewers with the leftover marinade.
3 Drizzle the skewers with olive oil. Set aside. Heat a griddle pan over medium heat. Place the skewers in the pan and grill until the chicken is cooked, about 3 minutes per side. Remove from heat and season to taste. Serve immediately.
COMPETITION
Stand a chance to WIN a R1 000 SPAR voucher. Fill out the form below and answer the question. Terms and conditions apply. Competition ends 30 September 2018.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
