Tenderstem® broccoli Tabbouleh by Masego Mbonyana
Serves 4-6 Ingredients For the salad 1 cup uncooked bulgur wheat 2 cups water 2 cups chopped Tenderstem® broccoli 1 cup diced cucumber ½ cup diced red onion 1 cup finely chopped herbs, mixture of
Creamy Butternut Gnocchi
Recipe from the kitchen of Chef Byron du Bois, Executive Chef at Southern Sun The Cullinan INGREDIENTS: 500g ready-made gnocchi 30ml olive oil 5g fresh thyme ½ onion, chopped 2 garlic cloves, minced 1 cup