Chakalaka and Pasta Salad
- QUICK FACTS
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Preparation Time:
- mins -
Cook Time:
- mins -
Serves:
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- INGREDIENTS
- 60ml oil
- 1 onion chopped
- 2 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 1 each rainbow peppers, chopped
- 2 tomatoes, grated
- 1 tbsp sugar
- 2 tbsp ROYCO® Chakalaka Soup powder
- 2 cans Koo chakalaka (hot)
- 500g cooked pasta
- PANZANELLA SALAD INGREDIENTS
- 3 tbsp oil
- 2 tbsp ROYCO® Minestrone and Herbs Stew Mix
- 1 tbsp crushed garlic
- 1 french loaf, sliced
- 4 ripe tomatoes cut into chunks
- half cucumber sliced
- 1 can butter beans drained
- 1 onion cut into quarters, charred
- fresh herbs (parsley, basil)
- salt and pepper
- WHOLE BAKED POTATOES INGREDIENTS
- 45ml oil
- walt and pepper
- 8 large potatoes cleaned
- 1 pkt ROYCO® Sour Cream & Chives Potato Bake
- 60ml melted butter
- METHOD
- Heat oil in a pot and fry onion for 3 minutes
- Add garlic, ginger and peppers and fry for 3 minutes
- Add tomatoes, sugar, ROYCO® Chakalaka Soup and mix to combine
- Add chakalaka, stir to combine and cook for 10 minutes
- Once chakalaka is ready, mix with pasta and set aside
- PANZANELLA SALAD METHOD
- In a bowl mix together oil, stew mix, garlic
- Place the bread slices on the grill for 5-10 minutes
- Once the bread is toasted mix the rest of the ingredients in a salad bowl and toss in the toasted bread
- WHOLE BAKED POTATOES METHOD
- Preheat oven to 180˚C
- Pierce the skin several times with a knife
- Rub the potatoes with olive oil and sprinkle with salt and pepper
- Bake in the oven for 50 minutes
- Remove and sprinkle ROYCO® Sour Cream & Chives Potato Bake, drizzle with melted butter
- Bake for a further 20 minutes or until potatoes are cooked
