Vegetarian
#SCGS Baby Beets Salad
Ingredients 600 g Baby beets3 Clementines 1 Tbsp Oil2 Tbsp Red wine vinegar 1 tsp Seven Colours Grill Seasoning½ bunch fresh Tarragon, leaves picked 100 g Goat’s cheese, crumbled ½ cup chopped Walnuts Method Cook the beets in boiling salted water until tender. Drain, then briefly refresh in cold water. Rub off the skins and cut in half.Squeeze the…
Read More#SCGS Roasted Cauliflower Tacos
Ingredients 1½ Tbsp Seven Colours Grill SeasoningTM1 tsp Smoked paprika1 tsp Cumin1 tsp Coriander1 tsp Oil1 Tbsp Tomato paste1 Cauliflower head, cored and cut into small florets1 bag premixed raw coleslaw200 g Hummus1 Tbsp Vegan chilli sauce8 small Tortillas1 Avocado, sliced Method Preheat the oven to 200 °C.In a bowl, mix together 1 Tbsp Seven…
Read More#SCGS Vegan Fusilli Salad
Ingredients 250 g Fusilli pasta1 cup Vegan mayonnaise ¼ cup Almond milk1 Tbsp Lemon juice1 Tbsp Dijon mustard1 Tbsp Seven Colours Grill Seasoning1 tsp Black peppercorns1 cup chopped Cucumber½ Red onion, finely chopped½ cup halved Cherry tomatoes¼ cup julienned Carrots½ cup steamed Sweetcorn kernels ¼ cup chopped Gherkins2 Tbsp fresh chopped Parsley Method Cook the pasta according…
Read More#SCGS Zesty Greens with Almonds & Parmesan
Ingredients 200 g Fine green beans2 bunches Asparagus, trimmed1 pack Broccolini, trimmed1 tsp Salt3 Tbsp Butter1 Tbsp Seven Colours Grill SeasoningTM1 tsp finely grated Lemon zest 1 tsp Garlic powder2 Tbsp toasted Flaked almonds1 Tbsp finely grated ParmesanPepper to taste Method Bring a large pot of water to the boil. Add the salt. Add the beans,…
Read More#SCGS Chilli Noodles
Ingredients 1 packet Instant Noodles 1 Tbsp Oil1 Tbsp Garlic and ginger mix2 Tbsp Curry paste2 Tbsp Seven Colours Grill Seasoning1 Tbsp Chilli flakes1 Tbsp Rice vinegar 2 Tbsp Light soy sauce 1 Green onion, finely sliced 1 handful Coriander, finely chopped Method Cook the noodles as per the packet instructions. Set aside.In a nonstick skillet, heat the oil,…
Read More#SCGS Halloumi Sticks
Ingredients 2 cups Oil2 cups Flour 2 Tbsp Seven Colours Grill SeasoningTM1 tsp Dried italian herbs 1 tsp Paprika2 cups Breadcrumbs 2 large eggs320 g Halloumi cheese, cut into sticks ½ cup Plain yoghurt 1 Garlic clove, finely grated ½ tsp Lemon juice 1 tsp Olive oil¼ tsp Salt Method In a pot, heat the oil.In a bowl, mix together the flour,…
Read More#SCGS Spinach & Ricotta Lasagne
Ingredients 2 Tbsp Oil ½ Onion, finely chopped1 clove Garlic, minced2 Tbsp Seven Colours Grill SeasoningTM½ tsp Black pepper 1 can Tomato purée 1 handful Basil leaves 500 g Spinach, blanched and excess water squeezed out500 g Ricotta cheese 1 Egg2 cups grated Mozzarella cheese8-10 Lasagna sheets, boiled Method Preheat the oven to 180 °C.In a pan, heat the oil.…
Read More#SCGS Egg, Baby Marrow and Asparagus Salad
Ingredients 3 Eggs1 can Peas, drained and rinsed 2 large Baby marrows, peeled into ribbons2 cups mixed Lettuce 1 bunch Asparagus, blanched¼ cup Oil 2 Tbsp Apple cider vinegar 1 Tbsp Honey 2 Tbsp Seven Colours Grill SeasoningTM½ cup toasted Hazelnuts (optional) Method Boil the eggs until cooked to your liking. Allow to cool, then peel, cut in halves and…
Read More#SCGS Tornado Potatoes
Ingredients 2 medium Potatoes 1 cup Parmesan cheese 2 Tbsp Seven Colours Grill SeasoningTM1 tsp Onion powder 1 tsp Paprika ¼ cup melted Butter1 handful chopped fresh Parsley Method Preheat the oven to 180 °C.Parboil the potatoes for 5-10 minutes and set aside to cool.In a mixing bowl, combine the Parmesan, Seven Colours Grill SeasoningTM, onion powder and paprika.Insert…
Read More#SCGS Spinach, Broccoli & Kale Soup
Ingredients 1 Tbsp Oil½ medium Onion, diced 2 Tbsp Seven Colours Grill SeasoningTM1 Garlic clove, minced 2 cups Vegetable broth 3 cups Broccoli florets 1 cup Coconut milk2 cups Baby spinach 2 cups chopped Kale leaves Method Heat the oil in a pot over medium heat. Add the onion and sauté. Add the Seven Colours Grill SeasoningTM and garlic, and…
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