This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the salad
800 g baby potatoes, parboiled
50 ml olive oil
2 red onions, thinly sliced
Juice of 1 lemon
400 g green beans, topped and tailed
300 g baby salad leaves
300g hot-smoked salmon with mustard, in chunks
For the dressing
250 ml crème fraiche
150 ml olive oil
20g dill, roughly chopped
10g flat-leaf parsley, chopped
Juice of 1 lemon

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place the potatoes on a baking tray. Gently squash them with a fork. Drizzle with oil and season. Cook for 25 minutes or until golden.
3. Squeeze the lemon over the onions and leave to marinate.
4. Cook beans in salted water for 5 minutes. Refresh in iced water.
5. Place all ingredients in a bowl.
For the dressing
1. Combine all of the ingredients and season. Serve with the salad.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

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Enjoy bigger, bolder flavour with Hinds spices. Because when you cook with Hinds, you’re giving food that winning taste, AND you stand to WIN your share Of R250 000 in cash.

To enter, buy any two Hinds products, WhatsApp ‘Hinds’ to 021 180 2800, and snap a pic of your till slip and follow the prompts. The more you buy, the more you can enter, the greater your chance of winning.

Here’s how to give lamb chops with potato salad and a sweet & sour beans side that winning taste with Hinds, The Strong One.

You will need…

Lamb Chops
Season with Hinds Steak and Chops Spice as required for the amount of chops and/or season to taste.
1,2 – 1,6 Kg / 8 lamb chops
Canola oil, to fry
2 Tbsp butter or margarine

Potato Salad
650 g / 4-5 medium potatoes, peeled & cut into 2cm pieces, boil in salted water until cooked
Fresh chives, finely chopped
1 onion, finely chopped
250 ml / 1 cup mayonnaise
2 tsp Hinds Potato Spice
80 g / 2 Rhodes Quality Dill Gherkins, finely chopped
4 eggs, hard-boiled, peeled and cut into quarters

Bean Salad with Mixed Herbs & Paprika
4 x 400 g Rhodes Quality Beans
1 onion, finely chopped
1 tsp Hinds Paprika
1 tsp Hinds Mixed Herbs
2 Tbsp Hinds Salt and Vinegar Spice
125 ml / 1⁄2 cup olive or sunflower oil
Freshly chopped parsley to serve
Pinch Hinds White Pepper

Now let’s get cooking!

Lamb Chops
Sprinkle the Hinds Steak and Chops Spice over the lamb. Heat a splash of oil and the butter in a large frying pan and fry the chops for 3 – 5 minutes on each side, depending on how thick your chops are cut. If they are thicker, you may have to cook them for longer. Once done, remove from the pan and set aside to rest.

Potato Salad
To make the potato salad, combine all the ingredients in a large salad bowl and mix gently, while the potatoes are hot and sprinkle the chopped chives on top.

Bean Salad with Mixed Herbs & Paprika
Combine the Rhodes Quality Beans, onion, Hinds Paprika, Hinds Mixed Herbs and oil. Add Salt to season and splash vinegar to taste. Add Hinds White Pepper to taste and freshly chopped parsley to serve.

CHEFS’S TIP
To boil eggs, bring the water to the boil in a pot first then add your eggs. Set a timer for 7 minutes for soft eggs or 10 – 12 minutes for hard-boiled, depending on the size of your eggs. Once cooked, remove the eggs from the boiling water and place them in a bowl of cold water to cool them down and stop them from over-cooking, which can turn them blue and/or makes them hard to peel.

Images: Courtesy Image

The post Lamb Chops Seasoned With That Winning Hinds Taste! + stand a chance To WIN Your Share Of R250 000 In Cash appeared first on MyKitchen.

This isn’t your average rice, fish and bean salad – we bulked up the ingredients using budget-friendly BUYS, including bread and frozen veg.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
2 frozen hake medallions, thawed
1 tbsp flour
⅓  government loaf, crust removed
½ cup speckled beans, cooked
2 carrots, chopped
½ cup frozen peas and corn, cooked
2 cups spinach, thinly sliced
1 cup cooked rice
⅓  cup salad dressing (optional)

METHOD
1. Heat some oil in a non-stick pan. Season the hake with salt and pepper and dust with the flour.
2. Add the fish to the pan, skin-side down. Fry for 4 minutes. Flip and fry for another 2–3 minutes. Remove from the pan, cool, flake and set aside.
3. Cut the bread into 1 cm croutons. Heat some more oil in a pan over medium heat. Fry the croutons in batches. Drain on paper towel and season with salt and pepper.
4. Toss the fish, beans, carrots, peas and corn, spinach and rice in a salad bowl. Top with the croutons and serve with your favourite salad dressing.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Bangers and mash with buttery peas is another budget-friendly and delicious recipe of ours!

The post Rice, fish and bean salad with home-made croutons appeared first on MyKitchen.

A super-charger salad with zero cook time? Yes, please! Try this smoked chicken and white bean salad for a quick and nutritious meal. Serve it slightly warmed to enjoy in winter.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp honey
2 tbsp vegetable oil
2 tbsp olive oil
2 handfuls watercress
2 smoked chicken breasts, shredded
1 tin cannellini beans, drained and rinsed
1 carrot, ribboned

METHOD
1. Combine the Dijon mustard, white wine vinegar and honey. Season with salt and pepper. Stir until you have a smooth paste.
2. Add the oils and whisk until it forms an emulsion.
3. Arrange the watercress, chicken, beans, and carrot ribbons.
4. Drizzle the dressing over the salad, toss and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

The post Smoked chicken and white bean salad appeared first on MyKitchen.

We love salads that can be meals on their own, and this vegetarian option is one of our best. It can be served warm if you are feeling chilly, or cold if you’re craving something fresh. Whatever you need, our veggie rice salad is here for you.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the salad
200g black beans, soaked overnight and rinsed
600g baby marrows, in chunks
50 ml olive oil
250g mushrooms, sliced
30g butter
200g brown/wild rice mix, cooked
60g red salad onions, sliced
50g coriander, roughly chopped
50g wild rocket
100g almonds, toasted and roughly chopped
30g pomegranate arils
30g coconut, sliced and toasted
200g goat’s cheese, cut into rounds
Watercress, to garnish
For the dressing
100 ml olive oil
Juice of 2 lemons
1 tbsp Dijon mustard

METHOD
For the salad
1. Preheat oven to 200°C.
2. Simmer the beans until soft, only adding salt at the end. Rinse.
3. Coat the baby marrows in oil and season. Roast until just soft.
4. Fry the mushrooms in butter.
5. Combine all the ingredients, except the cheese and watercress.
For the dressing
1. Mix the ingredients. Season. Pour over the salad.
2. Serve with cheese and watercress.

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