Woolworths_Taste__January_2019

Marinated charred vegetables with butter beans

Chargrill 450 g Woolworths tricolore peppers over a gas flame or on the braai until mostly
blackened and charred all over. Slice 2 brinjals and grill until just catching and al dente.
Place the peppers and brinjals in a bowl, cover with clingwrap and allow to steam for
10 minutes. Meanwhile, make the dressing. Combine ¼ cup canola oil, 3 T white wine
vinegar, 1 clove chopped garlic, the juice of ½ lemon, 1 T honey, 1 t ground cumin and
season to taste. Peel the peppers and remove the seeds. Pour over the dressing and
massage lightly. Marinate for 1 hour, then serve with fresh mint and 1 x 400 g can drained
and rinsed butter beans. Serves 4 CARB-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE,
MEAT-FREE, WHEAT- AND GLUTEN-FREE • WINE: Paul Cluver Chardonnay 2018

ADDAMEATY

MAIN AND

DESSERT

Cook Woolies’ free-range mature

thick-cut sirloin steak to your

liking, slice and serve at room

temperature with the charred

veg. Then surrender to caramel

swirl hidden centre cupcakes,

finishedwithcaramelandaswirl

of white chocolate mousse.

EATINFORLESS

TASTE JAN/FEB 2019 121