Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
For the dressing
1 tsp anchovy paste
½ tsp Dijon mustard
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp Worcestershire sauce
½ cup mayonnaise
3 tbsp Parmesan
For the turkey caesar salad
1 cup crusty bread, torn
6 baby gem lettuces
1½ cups shredded leftover turkey
¼ cup Parmesan
4 eggs, boiled and halved

METHOD
For the dressing
1. Whisk together the anchovy paste, mustard, lemon juice, garlic and Worcestershire sauce.
2. Add the mayonnaise and Parmesan. Cover and refrigerate.
For the turkey caesar salad
1. Heat some olive oil in a pan and toast the chunks of bread, until golden brown. Season lightly and set aside to cool.
2. Arrange the lettuce leaves in a serving dish. Top with turkey, croutons and Parmesan.
3. Add the eggs and serve with the dressing on the side.

Tip
Tearing the bread apart with your hands instead of slicing it will give your croutons loads of extra texture and crunch, and the jagged edges will hold your flavourful dressing perfectly.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

Our steak and pear salad with home-made mint dressing is another delicious way to use up your leftover roast!

The post Leftover turkey caesar salad with parmesan crumb appeared first on MyKitchen.

Whether you’re in need of a healthy snack or some light refreshment, this lettuce salad with mint dressing is a favourite.

SERVES 6–8 // COOKING TIME 10 min

INGREDIENTS
5 cos lettuce heads, quartered
Handful mint, finely chopped
½ lemon, zest and juice
2 cups plain yoghurt
1 tbsp olive oil
3 tbsp pumpkin seeds, toasted
Salt

METHOD
1. Arrange the lettuce quarters on a serving plate.
2. Mix the mint, lemon juice and zest, yoghurt and oil in a bowl.
3. Serve the dressing in one bowl, and the seeds and salt in another. Your guests can dip their own lettuce wedges into the dressing and garnish with seeds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Add a little more protein into the mix with these tuna sliders.

The post Fresh lettuce salad with mint dressing appeared first on MyKitchen.

Step aside, bacon jam, it’s all about bacon salt this season! It’s so easy to make and takes this potato bake to the next level.

SERVES 8 // COOKING TIME 1 hour 55 min

INGREDIENTS
For the bacon salt
200 g lean bacon
Handful basil
200 ml salt flakes
For the potato bake
2 kg potatoes
200 g streaky bacon
100 ml bacon salt
Basil, to garnish

METHOD
For the bacon salt
1. Fry the bacon until crispy and drain on paper towel.
2. Arrange on a baking tray and bake for 10–15 minutes, until crispy and completely dried out.
3. Place the dried bacon, basil and 100 ml salt flakes in a food processor, and blend until finely chopped.
4. Mix with the other 100 ml salt flakes.
For the potato bake
1. Preheat oven to 200ºC and prepare a 40 × 30 cm oven dish.
2. Slice the potatoes very thinly lengthways.
3. Pack the potato slices into the dish upright, placing slices of bacon in between. Sprinkle with bacon salt.
4. Roast for 1 hour 15 minutes, until the potatoes are golden and crisp.
5. Garnish with basil.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

We still can’t deny that bacon jam is a hero, though! Enjoy a home-made version with these pap pancakes, rocket and avo.

The post MK’s new and improved bacon-salted potato bake appeared first on MyKitchen.

This roasted carrot salad with feta, strawberries and basil dressing will brighten up your summer feasts this festive season.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the dressing
1 cup basil
¼ cup olive oil
2 tbsp red-wine vinegar
½ tsp chilli flakes
½ tsp salt
For the roasted carrot salad
600 g baby carrots
2 tbsp olive oil
1 tsp nutmeg
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp dried parsley
¼ cup basil
1 cup sliced strawberries
2 wheels feta

METHOD
For the dressing
1. Add all the ingredients to a food processor and blend until smooth.
For the roasted carrot salad
1. Preheat oven to 180°C.
2. Pat the carrots dry and toss them with the olive oil. Add the nutmeg, cinnamon, ginger, salt and parsley. Toss to coat.
3. Arrange the carrots on a baking tray and roast for 20–25 minutes, until they are just tender.
4. Arrange the carrots on a serving dish. Top with basil, strawberries and crumbled feta. Drizzle with the dressing.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

For an extra sweet and Christmassy option, try our marmalade glazed carrots with candied pecans.

The post Roasted carrot salad with feta, strawberries and basil appeared first on MyKitchen.

There’s something about plums that just tastes like summer! Turn them into a quick meal, any time of day with this plum salad.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
1 cup bulgar wheat
Handful mint, roughly chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
60 g goat’s cheese, crumbled
2 plums, sliced

METHOD
1. Pour 2 cups boiling water over the bulgar. Cover for 10 minutes to steam, then fluff with a fork.
2. Make a dressing by whisking together mint, oil and vinegar. Season with salt and pepper.
3. To serve, top bulgar with the cheese and plums. Drizzle over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Bulgar wheat is such a filling and nutritious ingredient, making it the perfect base for all your salads. Try this fresh option with goat’s cheese, avo and kiwi.

The post Summer plum salad with mint and bulgar wheat appeared first on MyKitchen.

Tortilla española is a Spanish omelette or tortilla traditionally made with a few base ingredients, including potatoes and egg, and often onion.

SERVES 8 // COOKING TIME 40 min

INGREDIENTS
3 potatoes, peeled
½ cup olive oil
1 onion, roughly chopped
5 eggs
1 tsp salt

METHOD
1. Cut the potatoes into rough chunks, place in a bowl of water and set aside.
2. Heat half the oil over medium-low heat. Fry the onion until it is golden. Remove from the pan and drain the excess oil.
3. Drain the potatoes and pat dry. Heat the remaining oil and fry them for 25 minutes, stirring gently every now and then, until golden. Remove from the pan and drain on paper towel.
4. Remove any potato or onion chunks from the pan and reheat the oil.
5. Whisk together the eggs and salt. Add potatoes and onions and mix gently.
6. Pour the mixture into the pan and cook over low heat for 5 minutes.
7. Hold a plate over the pan, flip the pan and slide the tortilla on to the plate. Then slide it back into the pan the other way up and cook for 5 minutes.
8. Slide the tortilla on to a plate, cut into wedges and serve your Spanish omelette.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

This fish frittata is another Spanish favourite of ours!

The post Spanish omelette with potato and onion appeared first on MyKitchen.