Food & Home Entertaining – September 2019

MANGO-ACHARSALSA

Serves 6 – 8 EASY 15 mins

WHATYOUNEED
300gyellowcherrytomatoes,cubed
1 cucumber,seededandcubed
2 redchillies,seededand
finelychopped
3 springonions,chopped
1 garlicclove,peeledand
finelygrated
150gfrozensweetcorn,defrosted
2 nectarines,peeled,segmented
andchopped
80gmildmangoachar
handfulfreshbasilleaves
3 tbspoliveoil
saltandfreshlygroundblackpepper,
totaste

HOWTODOIT
1 Combinealltheingredientsina
mediumbowl.Mixuntilcombined.

2 Serveimmediately,orstoreinan

airtightcontainerinthefridgeforupto

aweek.

ROASTEDPUMPKIN,

ROSEMARY,CRANBERRY

ANDPINE-NUTSALAD

Serves 6 – 8 EASY 30 mins

WHATYOUNEED

1kgpumpkin,peeledandcubed

2 tspgroundcoriander

2 tspfennelseeds

3 tbspcanolaoil

1 tbsphoney

leavesof 2 freshrosemary

sprigs,chopped

80gdriedcranberries

50gpinenuts,lightlytoasted

HOWTODOIT

1 Preheattheovento220 ̊C.Place

the pumpkin cubes on a large baking

sheet. Sprinkle with the ground

coriander and fennel seeds, and

drizzle with the canola oil and honey.

Toss until coated well. Sprinkle with

the chopped fresh rosemary. Roast in

the preheated oven until soft, about

20 minutes. Remove from oven and

transfer to a large heatproof bowl.

2 Add the dried cranberries and

toasted pine nuts. Mix until combined.

3 To serve, transfer to a large serving

platter. Enjoy warm or at ambient

temperature.

SPICY SPINACH WITH

CHICKEN LIVERS

MANGO-ACHARSALSA 1 OF

80 SEPTEMBER 2019

1 OF