Spice up burger night with these three healthy and ultra-yum sidekicks. No slaptjips necessary!
Crunchy pickled veg
Serves about 3–4 cups
Ingredients
1 cup each vinegar, water and sugar
2 tsp coriander seeds
2 tsp mustard seeds
2 star anise (optional)
2–3 red onions, cut into thin wedges
2–3 carrots, cut into matchsticks
About 2–3 baby marrows, cut into matchsticks
Method
- Combine vinegar, water and sugar in a pot.
- Add coriander and mustard seeds, and star anise (if using) and simmer, stirring, until sugar dissolves.
- Remove from heat and leave to infuse for 5 minutes.
- Place prepared onions in a sterilised jar and the remaining veg in another. (This will help prevent the veg from turning a red colour.)
- Top up with slightly cooled pickling liquid.
- Pickle for at least 60 minutes or up to 3 hours before serving. (The longer the veg is pickled, the more tangy and limp veg will go.)
- Close jars with the lids after using and refrigerate. (They’ll keep for about three weeks.)
Recipe and Styling: Chad January and Gail Damon
Photos: Zhann Solomons
Summer slaw
Serves 4 // Total time 20 minutes
Ingredients
1 packet (300g) shop-bought coleslaw salad
1 stalk celery, sliced
1 apple, cut into matchsticks
2 mini cucumbers, sliced
½ cup buttermilk
¼ cup mayonnaise
Zest and juice of 1 lemon
¼ punnet (5g) fresh parsley
Generous pinch chilli flakes
Method
- Combine coleslaw, celery, apple and cucumbers in a serving bowl.
- In a jug, whisk together buttermilk, mayonnaise, juice and zest of lemon, parsley and chilli flakes.
- Pour dressing over salad and toss together.
- Serve alongside your creamy potato dip.
Words by: Chad January
Photography: Fresh Living Magazine
Crunchy roast green beans
Makes 2 cups // Cooking time 25 minutes
Ingredients
250g green beans, halved lengthways
2 Tbsp olive oil
1 tsp salt
½ cup breadcrumbs
¼ cup grated Parmesan (optional)
Method
- Preheat oven to 180°C and line a baking tray.
- Toss the green beans in olive oil and salt to coat. Spread out on the baking tray.
- Sprinkle with breadcrumbs and Parmesan (if using).
- Bake for 15 minutes, stirring halfway through.
- Allow to cool completely, then store in an airtight container.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
