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Vegetable Salad:

  • Onions, bruniose/finely chopped 500.0 g
  • Garlic and ginger mixpuree 30.0 ml
  • Orange juice, fresh 1000.0 ml
  • Potatoes, sweet,cubed 400.0 g
  • Carrots (diced), cut into rounds 200.0 g
  • Pepper, greenchopped 200.0 g
  • Pepper, redchopped 200.0 g
  • Butternut, cubed 300.0 g
  • Baby Marrow, cut into rounds 350.0 g
  • Raisins 100.0 g
  • Tin of chickpeas 800.0 g
  • Coriander, fresh, chopped for garnish, fresh 30.0 g
  • Butter 100.0 g
  1. Vegetable Salad:

    • In a pot, heat the butter and sauté the onions, carrots and sweet potatoes
    • Add the garlic and ginger, Rajah Medium Curry Powder and Robertsons Turmeric, and cook for a few minutes.
    • Add the orange juice and remaining vegetables and cook for 5 minutes
    • When vegetables are tender, add the chickpeas, raisins and heat through. Allow to cool and strain off excess liquid.
    • Mix through the Fine Foods Chutney, Robertsons Veggie Seasoning and Hellmann’s Tangy Reduced Oil Mayonnaise and garnish with fresh coriander.
  2. Step it Up:

    • Serve with couscous.