Today is the day we tap into the tasty flavours of tapenade, Chef! Our UCOOK version of this traditional Provençal condiment features olives, capers, tomato, stonefruit, & fresh oregano. Spooned over crispy halloumi skewers and red & white quinoa loaded with onion petals, baby tomatoes, fresh stonefruit, and spiced with NOMU Italian Rub.
Warming notes of Thai green curry paste & fresh ginger sing throughout this dish; from the creamy coconut base dotted with plump edamame beans, pak choi, & fragrant pepper strips, to the golden oven-roasted butternut cubes. Finished with toasted cashew nuts for crunch and lime juice for some zestiness.
Fun fact: Tomatoes are classified as a fruit, because they grow from a flower & contain seeds. If that news surprised you, wait until you taste this easy but oh-so-delicious tomatoey pasta! This dish really shows off the versatility of tomatoes, with sundried-tomato pesto, roasted aubergine, cashew nut cream cheese, & slices of sun-dried tomatoes.
Make an eye-catching statement on the plate with this charcoal burger bun. Nestled inside is a smear of spicy peri-peri mayo, briny gherkins, fresh greens, sweet caramelised onions, and a pan-seared Green Fields premium burger patty. Sided with oven roasted potato wedges.
This lovely and refreshing salad is the perfect meal to savour with family and friends. It’s loaded with crunchy apple slices, toasted macadamia nuts, herby dill cashew nut cream cheese, dried cranberries, bulgur wheat, and green leaves, all coated in a golden syrup & mustard dressing.
Forget that powder-based soup packet and join us in making a tomato soup that will have you smiling with every inviting sip. Oven-roasted sweet potato is swirled with a duo of tangy tomato ingredients, spiced with gojuchang & rich vegetable stock. Finished with crispy onion bits and a pan-toasted cheese toasty.
You won’t be left wanting after scooping up forkfuls of this gorgeous dish, Chef. Ginger & coconut milk-infused rice is dotted with silky onion and served as the base for golden crumbed slabs of tofu. Drizzle over the homemade chilli, orange & pineapple sauce and finish with fresh coriander for a veggie & fruit feast.
A super simple yet tasty twist on a traditional South African favourite. Fragrant layers of spiced lentils are embedded with golden sultanas, onion & carrots. A soft turmeric egg makes the perfect golden topping. Served with white basmati rice and a tomato & cucumber salad. Good, better, lentil bobotie!
Bright pink beetroot tagliatelle tossed with lemon juice, button mushrooms, a rich sage butter, and crumbled blue cheese. Finish off with a sprinkle of toasted walnuts for crunch.
My, my, it’s time for some cottage pie, Chef! This vegan version stands up to any traditional recipe, with a golden dome of baked mash potato covering a mouthwatering medley of browned Green Fields vegan mince dotted with carrot, silky onion & coated in a tomato sauce. Finished with panko breadcrumbs and fresh parsley.