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

2 in 1 Stew Mix

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