A mouthwatering Middle Eastern meal awaits, Chef! Oven roasted beetroot & carrots are coated in sumac spice, lentils are pan fried until golden, and quinoa is steamed until fluffy. This is all coated in a pomegranate dressing, then topped with labneh, a tangy & creamy Middle Eastern cheese. Finished with toasted walnuts and crunchy celery.
The epitome of a super easy yet super satisfyingly delicious dish! Aubergine and mushrooms are marinated in a sweet and salty BBQ sauce and served in crunchy fresh lettuce cups. Served with a tomato and pineapple salsa for added zing!
A subtle balance of sweet and salty, this meal is perfect for warming up date night! Cheesy risotto is amped up with sweet pumpkin and doused with a decadent home-made nutty butter drizzle. Served with a balsamic-dressed green leaf salad on the side. Simply stunning!
The ultimate in stylish dinning partners! With lashings of dreamy BBQ sauce and drips of That Mayo vegan mayo. You’ll be smitten with fresh and fabulous salad toppings and, of course, a crispy homemade Outcast burger patty.
Pakora is an Indian street food similar to a fritter! We’ll ‘bowl you over’ with this dish of roasted veg, crispy carrot pakora, dollops of cucumber-packed raita, and a piquanté pepper & radish salad. Finished off with spiced chickpeas and fresh coriander.
A delightful twist on a UCOOK fan favorite dish! Beautifully charred roasted leeks enrobed in a duxelles of mushrooms, crispy walnuts and fresh parsley, all sit atop a creamy cheesy barley risotto. Finished off with a sultana & sage-infused butter sauce, you’ll feel like a professional chef in your own kitchen!
A beautiful block of crispy crumbed feta sits atop roasted broccoli tossed in chilli flakes & lemon zest. Served with a fresh salad of green leaves & cannellini beans doused in a mayo vinegar dressing. Fresh, creamy, and super tasty!
A warm, comforting and flavour-packed dinner. Fluffy basmati rice is smothered in a rich black bean chilli. It is dolloped with sour cream for freshness, topped with pickled onions for zing and scattered with fresh coriander for an aromatic finish. Vegetarian or not, you’ll be going back for thirds!
Load-shedding in an hour? No problem, Chef! Put away the takeaway menu and start cooking this recipe now, which is ready in under 60 minutes. Your new favourite dish starts with a bed of hearty rice noodles, topped with syrup-coated sweet potatoes, fresh cucumber matchsticks, and plump edamame. Covered in a delicious Asian sauce.
A delightful twist on a classic dish – you will barley believe it! Beautifully charred roasted butternut & beetroot sit atop a creamy & cheesy barley risotto. Finished off with vibrant basil & tart baby tomatoes to cut through the richness. When did your kitchen win a Michelin star, Chef?