Your Family - April 2017

Serves 6 Takes 15 mins

FOR THE GREEK DRESSING
45ml olive oil
30ml lemon juice
1 garlic clove, crushed
small handful dill, finely chopped
3ml Dijon mustard

FOR THE SALAD
180g fine green beans, trimmed
2 handfuls cherry tomatoes, roasted
80ml feta, crumbled
125ml flaked almonds, lightly toasted

1 For the dressing, combine all the
ingredients. Season.
2 For the salad, blanch the beans in
salted boiling water for about 1 minute
or until bright green. Drain.
3 Combine the beans and tomatoes and
sprinkle over the feta and almonds.
Serve with the dressing.

50 yourfamily.co.za

Serves 6 Takes 1 hr

Serves 6 Takes 45 mins

FOR THE CREAMY POLENTA

4½ cups chicken stock

250ml polenta

125ml pecorino, finely grated

30ml butter

125-250ml cream

45ml thyme, leaves picked

FOR THE GARLIC MUSHROOMS

30ml butter

15ml olive oil

500g mushrooms, halved

2 garlic cloves, crushed

1 chilli, finely chopped (optional)

80ml dry sherry

15ml thyme, leaves picked

1 For the polenta, bring the stock

to a boil in a large saucepan on

high. Slowly pour in the polenta

while whisking until smooth. Reduce

heat to medium-low and simmer for

about 20 minutes, stirring frequently

until cooked.

2 For the mushrooms, heat the

butter and oil on high and sauté

the mushrooms for about 8 minutes

or until golden. Add the garlic, chilli

and sherry and sauté for about

5 minutes or until the liquid has

absorbed. Stir in the thyme. Season.

3 Stir the pecorino, butter, cream

(depending on how creamy

you prefer) and thyme into the

polenta. Season. Serve topped

with the mushrooms.

sides

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Add colour and flavour to your plate

with this low-carb salad. Instead of the

dressing drizzle with soy sauce and

sprinkle with sesame seeds.

Try sweet potatoes or a combination

of sweet potatoes and ordinary

potatoes; use thyme instead of sage.

variation variation