Warm Beetroot & Spinach Salad.
2 Bunches Fresh spinach. (Washed and chopped finely).
1 Large onion sliced finely.
1 red Chilli chopped.
Salt to taste.
1 Tspn Ginger Garlic Paste.
2 Bunches Fresh beetroot (Peeled,diced and washed).
1 Large green pepper Diced.
1/4 cup fresh dhania.
Saute onion in olive oil. Add Ginger Garlic paste.
Then add Beetroot, Salt and green pepper. Saute for 6 mins.
Then add chopped spinach, chilli and dhania. Saute for 3 mins.
Enjoy with grilled chicken or fish.
1 whole chicken, washed and disjointed. Pat dry.
Mix fine cornflakes and fine crispy bread crumbs in a bowl.
Add salt, pepper, chili flakes.
Dip the chicken in egg, the flour, egg again then the home made crumbs.
Deep fry in warm oil.
Remove from oil till golden brown, serve with salads.
My new take on crunchy coldslaw
1/2 cabbage (washed and chopped)
4 carrots (grated)
1 bunch spinach (washed and chopped)
1 punnet mushrooms (chopped)
1 large green pepper (chopped)
3 green chillies finely sliced
1/4 cup chopped dhania
1 Tspn Robertson garlic flakes
Salt to taste
1 Tspn Robertson crushed Balck pepper
Mix well. Add mayo of choice.
Place in the fridge for a few hours.
Just before serving add 1 or 2 avocado pears sliced.
### You can do half mayo and half greek yoghurt (woolies).
Creamier and yummy.
Serve with braised steak or roast chicken.
Prepared, tried and tested by: Nazley Ally