Recipe by Thulisa Martins
Print Recipe Grilled scallops with beetroot purée Serves: 6 Cooking Time: 20 mins Ingredients BEETROOT PURÉE 60ml (¼ cup) olive oil 2 onions, finely chopped 400g beetroots, finely diced 40ml red wine vinegar 4 tomatoes, peeled, seeded and diced 2 sprigs fresh thyme 100ml fresh cream + extra, if needed SCALLOPS 30g butter 2 garlic
COOK’S TIP Fill sterilised glass jars with any remaining pickle and store in the fridge for up to one week.
Print Recipe Couscous with roasted baby beetroot and sweet potato salad Serves: 4 Cooking Time: 20 mins Ingredients 800g baby beetroot, peeled 300g sweet potatoes, washed and chopped 90ml olive/avocado oil 20ml (4 tsp) butter salt and freshly ground black pepper, to taste 200g couscous, cooked 100g feta, crumbled 45ml (3 tbsp) fresh flat leaf
Gnocchi is so simple to make and such a popular dish. The roasted beetroot adds a sweet earthiness to it, while the crispy, salty pancetta balances the smooth…
Don’t go camping without foil or baking paper. It makes life so much easier, because not only can you cook food in it, you can also serve in…