Stand a chance to WIN a R1 000 SPAR voucher

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. Place all of the ingredients, except the olives and the dips, on a serving platter.
2. Serve the dips in two separate tapas bowls alongside the platter. Lightly sprinkle the Cream Cheese & Chives Flavoured dip with cayenne pepper.
3. Place the olives in another tapas bowl and garnish with a lime slice.
4. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Once you are ready to serve, brush the beetroot from the salmon and discard. Thinly slice.
7. 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

1. Preheat the oven to 180°C.
2. 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.
3. 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.
4. In a pot of salted boiling water, cook the fettuccine according to packaging instructions until al dente and strain.
5. 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

1. 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.
2. 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.
3. 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.
4. 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.