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Ingredients

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Vegetable Salad:

  • Butter 100.0 g
  • Onions, bruniose/finely chopped 500.0 g
  • CarrotsDiced 200.0 g
  • Potatoes, sweet,cubed 400.0 g
  • Garlic and ginger mix , puree 30.0 ml
  • 100% Orange juice 1000.0 ml
  • Green pepper 200.0 g
  • Red Peppers 200.0 g
  • Butternut, cubed 300.0 g
  • Baby Marrow, cut into rounds 350.0 g
  • Raisins 100.0 g
  • Chickpeas 800.0 g
  • Fine Foods Fruit Chutney - 6.25 Kg 120.0 g
  • Hellmann's Tangy Mayonnaise 2.5kg 250.0 ml
  • Coriander (fresh)Garnish 30.0 g

Try making this tangy and filling vegetable salad that is easy to prepare and serve.

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Preparation

  1. Vegetable Salad:

    • In a pot, heat the butter and sauté the onions, carrots and sweet potatoes
    • Add the garlic and ginger, Rajah Medium Curry Powder and Robertsons Turmeric, and cook for a few minutes.
    • Add the orange juice and remaining vegetables and cook for 5 minutes
    • When vegetables are tender, add the chickpeas, raisins and heat through. Allow to cool and strain off excess liquid.
    • Mix through the Fine Foods Chutney, Robertsons Veggie Seasoning and Hellmann’s Tangy Reduced Oil Mayonnaise and garnish with fresh coriander.
  2. Step it Up:

    • Serve with couscous.
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