Vegetarian
#SCGS Leftover Chicken, Green Bean & Potato Salad
Ingredients 1kg Baby Potatoes, halved horizontally150 g Green beans, trimmed1 Tbsp (15 ml) Oil (plus extra if needed)1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 Tbsp (15 ml) Mixed herbs1 cup (250 ml) Bacon, diced½ cup (125 ml) Mayonnaise1 Tbsp (15 ml) Dijon Mustard1 Lemon, juiced1 Garlic clove, mincedSalt & black pepper to taste1 ½…
Read More#SCGS Roasted Carrots with Feta
Ingredients 1 kg Carrots1 Tbsp (15 ml) Seven Colours Grill Seasoning™2 Tbsp (30 ml) Olive oil1 Tbsp (15 ml) Lemon juice1 tsp (5 ml) Dijon mustard1 tsp (5 ml) Honey1 tsp (5 ml) Garlic, crushed1 tsp (5 ml) Fresh dill1 block of Feta cheese Method Preheat the oven to 200°C. Slice both ends off the…
Read More#SCGS Cheesy Spinach & Mushroom Stuffed Potatoes
Ingredients 2 Large potatoes3 Tbsp (45 ml) Olive oil3 Garlic cloves, minced1 cup Mushrooms, sliced1 tsp (5 ml) Seven Colours Grill Seasoning™½ cup (125 ml) Spinach, chopped2 Tbsp (30 ml) Milk½ cup (60 g) Cheddar cheese, shredded2 Tbsp (30 ml) Parsley, choppedSalt and pepper to taste Method Preheat your oven to 200 °C. Wash the…
Read More#SCGS Cabbage & Spinach
Ingredients 1 bunch Spinach, washed and chopped½ head Cabbage, chopped¼ cup (40 g) Peppers (red, yellow, green), chopped1 tsp (5 ml) Oil1 Onion, chopped1 tsp (5 ml) Minced garlic1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 Tbsp (15 ml) Cream of mushroom soup powder Method Heat the oil in a pan over medium heat. Add…
Read More#SCGS Spinach Rice
Ingredients 2 cups (500 ml) White rice3 cups (750 ml) boiling Water½ tsp (2,5 ml) salt1 Tbsp (15 ml) Oil½ medium onion, chopped1 tsp (5 ml) minced Garlic1 Tbsp (15 ml) Seven Colours Grill Seasoning™½ tsp (2,5 ml) Turmeric powder1 cup (250 ml) finely grated Carrots1 bunch Spinach, cleaned, veins removed, and chopped¼ cup (62,5…
Read More#SCGS Leftover Spicy Rice
Ingredients 4 cups rice (cooked)¼ cup peas½ onion chopped½ cup red, yellow and green pepper1 tbsp Seven Colours Grill Seasoning™1 tsp paprika1 tsp turmeric1 tsp mixed herbs¼ cup hot sauce2 knobs butter1 tbsp oil Method Heat oil in a large saucepan over medium heat, add onion, peppers and cook until translucent.Add turmeric, Seven Colours Grill…
Read More#SCGS Potato & Broccoli Salad
Ingredients Ingredients:3 Large potatoes1 Tbsp Seven Colours Grill Seasoning™1 Tbsp Oil1 Broccoli head1 cup Water1 Medium red onion, chopped1 Carrot, julienned2 Tbsp Fresh parsley, chopped1 cup Mayonnaise½ cup Honey and mustard sauce Method Peel and dice the potatoes. Season them with Seven Colours Grill Seasoning™ and oil.Rub the potatoes until well coated. Bake in the…
Read More#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…
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