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Potato Salad

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Potato Salad

Course: Salad, Side Dish
Diet: Gluten Free
Keyword: braai, comfort food, potatoes, salad
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 side portions
This is Ren's tried and tested version of a classic potato salad.
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Ingredients

  • 1 kg waxy potatoes peeled and cut into 3cm chunks
  • salt

Dressing

  • 200 ml Health Nut Mayo, Zesty Lemon flavour You can use any flavour you like, but this is my favourite
  • 50 ml milk
  • 1 bunch spring onions sliced (or you can use finely chopped red onion)
  • 50 ml pickled cucumbers finely diced
  • half punnet freshly chopped parsley finely chopped (or you can use 2T dried parsley)
  • 1 t freshly ground black pepper
  • salt to taste
  • ½ tsp The Bomb! chilli optional

Instructions

  • Boil the potatoes in plenty of salted water until they slide of a sharp knife when you poke them - do not overcook!
  • Meanwhile, make the dressing by combining all the ingredients in a small bowl. If the dressing is too stiff to pour, add some more milk.
  • Drain the potatoes and transfer to a serving dish before pouring over the dressing. Stir with a wooden spoon every 10-15 minutes while it cools, making sure the dressing coats each potato.
  • Best served at room temperature, scattered with extra parsley. If you're feeling particularly retro, chop some boiled egg on top.

Seared Tuna Steaks and Nicoise Salad

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Seared tuna steaks and nicoise salad

Course: Light Meal, Main Course, Salad
Cuisine: Seafood
Diet: Gluten Free
Keyword: braai, light meal, line fish, salad, tuna
Prep Time: 15 minutes
Cook Time: 5 minutes
5 minutes
Total Time: 25 minutes
Servings: 6
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Ingredients

  • 1 kg small new potatoes scrubbed (alternatively halved larger potatoes)
  • 200 g french beans trimmed and halved
  • 1 red onion thinly sliced
  • 2 tsp red wine finegar
  • 1 tsp sugar
  • 1 tsp salt
  • 6 medium free range eggs at room temperature
  • 4 tuna steaks 250g each
  • 4 Tbsp extra virgin olive oil
  • 1 punnet cherry tomatoes chopped
  • 4 Tbsp small capers drained and rinsed
  • 100 g Kalamata olives
  • 4 Tbsp fresh basil roughly chopped
  • 2 Tbsp parsley roughly chopped
  • handful rocket leaves
  • 1 packet cos lettuce sliced

For the dressing

Instructions

  • Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.
  • Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.
  • Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half.
  • Heat a griddle pan or heavy-based frying pan over a high heat/light the braai. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
  • For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans, tomatoes, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well.
  • To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.

Whole Baked Trout stuffed with Grapefruit and Fennel

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Whole baked Trout stuffed with Grapefruit and Fennel

Course: Main Course
Cuisine: Fish
Diet: Gluten Free
Keyword: special occasion, trout, whole fish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Emma Nkunzana
@emma.nkunzana came up with this beautiful crowd-pleaser for us
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Ingredients

Trout

  • 1 whole trout fresh or defrosted, about 1.5kg
  • 1 large grapefruit sliced
  • reserve the grapefruit juice to use in the dressing
  • 1 lemon
  • 2 cloves garlic sliced
  • fresh dill
  • olive oil to baste
  • salt & pepper to taste

For the Brussel sprout salad

  • 300 g Brussels sprouts halved
  • 1 Granny Smith apple sliced
  • 300 g baby spinach
  • grapefruit juice (as above)
  • 60 ml olive oil
  • 1 tsp mustard
  • salt
  • 30 g roasted and crushed walnuts

Instructions

  • Preheat the oven to 200C. Score both sides of the flesh of the skin.
  • Insert into the belly the lemon, grapefruit, garlic and fennel into the belly of the fish. Drizzle the skin with olive oil and salt.
    Bake at 200C for 5 minutes, then for a further 10min at 180C.
  • Lightly drizzle the Brussel sprouts with olive oil and salt. Bake with the trout for 10min until bright green and crispy.
  • Once the Brussel sprouts are cooked, assemble the salad by combining the spinach, apple slices and sprouts. Make the dressing by emulsifying the oil, lemon and grapefruit juice, mustard and salt. Drizzle over the salad and scatter nuts.
  • Serve the trout with the salad.

Simple Grilled Yellowtail with a Warm Mediterranean Style Broccoli Salad

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Simple Grilled Yellowtail With A Warm Mediterranean Style Broccoli Salad

Course: Main Course
Cuisine: Mediterranean, Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb, Low Calorie
Keyword: fresh fish, frozen fish, yellowtail
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Emma Nkunzana
@emma.nkunzana put together this beautiful yellowtail recipe for us.
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Ingredients

Instructions

  • Drizzle about 2 Tbsp of olive oil over the fish, both flesh and skin. Season with Salt, pepper and the zest of 1 lemon.
  • To prepare your salad, steam the broccoli for about 5 minutes. Once steamed shock in a bowl of ice water.
  • In a jug, prepare your salad dressing by adding Pesto Princess Greek Pesto with 2 Tbsp olive oil, the juice of 1 lemon and about a teaspoon of salt. Mix till dressing is emulsified.
  • To assemble salad, toss broccoli with baby spinach and drizzle with dressing. Garnish with olives, parsley, almonds and cheese, if using.
  • To cook the fish, heat a pan to medium heat. Cook skin side down for about 4 minutes, flip and cook for a further 3-4 minutes.

Sweet Potato Salad

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Sweet Potato Salad

Course: Salad, Side Dish
Keyword: sweet potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8 generous side servings
I often make this sweet potato salad - it goes very well with any grilled meats or fish (perfect for a braai). It can be made ahead of time and keeps in the fridge for at least 5 days (it actually just keeps getting better). I get asked for this recipe every time we have new guests who try it for the first time.
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Ingredients

  • 3 large sweet potatoes peeled and cut into 3cm chunks (about 1.5kg)
  • 1 red onion thinly sliced into half moons
  • 2 Tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • ¼ cup chopped parsley

Dressing

  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dojon mustard
  • 1 Tbsp honey
  • ½ tsp ground cumin
  • ¼ tsp ground paprika
  • ¼ cup extra virgin olive oil

Instructions

  • Preheat oven to 200°C. On a large rimmed baking sheet, toss sweet potatoes in oil then season with salt and pepper.
  • Distribute them evenly on sheet in a single layer. Bake for about 30 minutes, before adding the sliced red onions and baking for another 30 minutes (or until completely tender). Let it cool for 10 minutes then transfer to a large bowl.
  • Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together the vinegar, mustard, honey, and spices. Gradually pour in the oil, whisking constantly until emulsified. Season with salt and pepper.
  • Toss the sweet potatoes with dressing, and parsley. Serve warm or at room temperature.

Spicy Seared Tuna Salad

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Spicy Seared Tuna Salad

Course: Salad
Cuisine: Seafood
Keyword: fresh fish, line fish, salad, tuna
Servings: 4
This recipe was developed by the lovely Michelle Parkin for @pesto_princess. Easy, quick and delicious.
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Ingredients

For the salad

  • 100 g wild rocket
  • 1 large courgette sliced thinly
  • 2 avocados pitted, peeled and sliced
  • 2 tuna steaks 250g each

For the dressing

For the tuna marinade

Instructions

  • For the marinade: mix together the soy sauce and Pesto Princess Coriander & Chilli Pesto. Pour over the tuna steaks and leave to marinade at room temperature for about 30 minutes
  • Make the dressing by combining the olive oil, red onion, rice vinegar, Pesto Princess Coriander & Chilli Pesto and seasoning in a bowl and whisk until it thickens.
  • Heat 2 tablespoons of olive oil in a non-stick pan over high heat. Sear the tuna for about 2 minutes per side then transfer to a cutting board and slice into thin slices.
  • In a medium bowl, toss the wild rocket and zucchini with 3-4 tablespoons of dressing. Place a large handful of salad onto a plate and top with sliced tuna and avocado. Drizzle with a little more dressing and serve with a crisp white wine.

Lick-Your-Plate Tuna Tataki

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Lick-Your-Plate Tuna Tataki

Course: Main Course
Keyword: fresh fish, light meal, line fish, salad, tuna
Servings: 2
One of our loyal customers @lotkookt made this beautiful meal with our fresh yellowfin tuna and was kind enough to share the recipe with us.
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Ingredients

  • 2 yellowfin tuna steaks roughly 250 g each
  • 1 cucumber shaved into ribbons
  • 3 radishes finely sliced
  • 1 spring onion finely sliced
  • handful micro lettuce

Dressing

  • 100 g red onion finely chopped
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp sugar
  • 1 tsp mustard powder
  • 2 tbsp water
  • 2 tbsp grape seed oil
  • 2 tbsp sesame oil

Instructions

  • First make the dressing. Mix onion, soy sauce, rice wine vinegar, sugar, mustard powder and water. Just mix well with pepper and mix until the sugar is dissolved.
  • Then add the grape seed oil and the sesame oil little by little and mix until it comes together. Heat a tablespoon of grape seed oil in a frying pan over medium heat.

  • Sprinkle salt and pepper on both sides of the tuna and press well. Drizzle with a little dressing on both sides.


  • Fry the tuna briefly on both sides, about 40 seconds a side. 

Place the tuna on a board and cut thin slices with a razor sharp knife.
  • Prepare the plates. Place the cucumber with the radishes on top in the centre of the plate. Roll the thinly sliced tuna and put it around it. Drizzle generously with the dressing and top it all off with some micro salad. Enjoy your meal!