Chakalaka and Pasta Salad
- QUICK FACTS
-
Preparation Time:
- mins -
Cook Time:
- mins -
Serves:
-
- 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
OTHER PRODUCTS
MORE DELICIOUS RECIPES
Chicken Pot Pies
View recipe
Sweet and Sour Ostrich with Spaghetti and Cashew Nuts
View recipe
Penne with a Mediterranean Touch
View recipe