Pick n Pay - May 16th, 10:16
The trick with this dish is all in the assembly: fill with all your favourite flavours.
175 grams PnP plain yoghurt
15 ml PnP chopped mint
15 ml PnP chopped coriander
1 dash salt and milled pepper
Pickled red onion
125 ml PnP brown grape vinegar
125 ml water
15 ml PnP sugar
1 PnP red onion, sliced
1 loaf French loaf
1 handful PnP lettuce
1 PnP falafel, heated as per packet instructions
1 PnP red chilli
1 handful PnP basil
1 handful PnP coriander
Mix sauce ingredients together and season.
Mix vinegar, water and sugar together until sugar has dissolved.
Cover onion with pickle mixture and set aside for at least 20 minutes.
Spread French loaf with sauce and add lettuce leaves and shredded carrot.
Top with falafel balls.
Serve with chilli, basil, coriander and pickled red onion. More Pick n Pay Recipes
This year marks the 55th anniversary of Reitech SA, a customer-focused solutions provider of machines and systems engineering primarily for the FMCG and pharmaceutical markets. While Reitech SA is fully focused on continuing to evolve as a strong market competitor, it’s worth a glimpse back in time to see where it all began.
Oreo, everyone's favourite cookie, is calling on South Africans to ‘Twist, Lick, Dunk’ and SHARE an Oreo with other Oreo People.
Researchers at the Georgia Institute of Technology have created a material derived from crab shells and tree fibres which they believe has the potential to replace the flexible plastic packaging used to keep food fresh.
Pizza lovers are in for a welcome surprise thanks to the brand new range of Bella Vita gourmet pizzas available exclusively at Checkers and Checkers Hyper stores nationwide.
Try these recipes
This delicious pudding is your nightcap and dessert in one.
Hot and spicy, yet cool and refreshing, this Whisky Hot & Sour LiquorShop recipe is the perfect cocktail for almost any season.
Transform traditional trifle into a red velvet Christmas confection by adding vanilla cream cheese filling and seasonal berries.
A South African inspired seafood stew with hake, prawns and fresh black mussels.