MIX BOX

From: R490.00 for 1 week

If you are not set on any one style of eating and love to experiment, then this is for you. Choose any 4 meals from the Classic, Low-GI and Veggie box to make your own individual menu for the week.

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Description

THIS WEEK

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Get Fresh Burgers
INGREDIENTS
  • 4 T Olive oil – from your pantry
  • 360g Beef mince
  • ¼ Cup carrots, grated
  • 30g Spring onion, chopped
  • 1 t Cumin
  • 2 t Dijon mustard
  • 2 t Coriander, chopped
  • 2 Brioche buns
  • ½ Baby cucumber, sliced
  • 1 Red onion, sliced
  • 150g Cherry tomatoes
  • 100g Lettuce, mixed
  • 2 Potatoes, cut into discs
  • 1 Egg – from your pantry
  • * 1 t UD Salt
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Lamb chops with baby potatoes and lemon salsa verde
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 150g Lamb chops
  • 1 Garlic, crushed
  • 1 t Thyme, leaves stripped from stalks
  • 2 t Lamb spice
  • 300g Baby potatoes
  • 1 t Parsley, chopped
  • 1 t Coriander, chopped
  • 1 t Mint, chopped
  • ½ t Wholegrain mustard
  • ½ Chilli – to taste
  • * 1 t UD Salt
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Asian Beef with jasmine rice
INGREDIENTS
  • 400g Lean beef mince
  • ¼ t Baking soda
  • 3 T Hoisin sauce
  • 3 T Soy sauce
  • 1 T Lemon juice
  • ½ T Tomato paste
  • ½ T Sesame oil
  • ½ T Sugar
  • ¼ T Red chilli flakes – use to taste
  • 3 T Vegetable oil – from your pantry
  • 1 Garlic clove, crushed
  • 1 T Fresh ginger, grated
  • 2 Spring onions, sliced, light and dark green
  • parts separated
  • 200g Jasmine rice – 450ml boiling water
  • 1 T Cashews, chopped
  • 1 t Black sesame seeds
  • * 1 t UD Salt
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Baby beetroot, brinjal, chicken and feta linguine
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 150g Baby beetroot, cut in half
  • 150g Brinjal, cubed
  • 2 T Balsamic vinegar
  • 2 t Thyme, leaves stripped from stalks
  • 2 150g Chicken breast, cut into strips
  • 200g Linguine
  • ½ Red pepper cut into strips
  • 40g Feta cheese
  • 1 t Oregano, leaves stripped from stalks
  • 2 t Chicken spice
  • * 1 t UD Salt
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Mashed Cauliflower Shepherd’s Pie
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 60g Onion, chopped
  • 1 Carrot, chopped
  • ¼ t Pepper – from your pantry
  • 1 Garlic clove, crushed
  • 250g Lamb mince
  • 160ml Tomato pasta sauce
  • 1 T Tomato paste
  • 2 t Chicken stock mixed with 100ml hot water
  • 80g Peas, frozen
  • 80g Corn, frozen
  • ½ t Thyme, leaves stripped from stalks
  • 500g Cauliflower, florets
  • 100ml Milk
  • * 1 t UD Salt
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Seared beef and black rice poke bowl
INGREDIENTS
  • 1 300g Beef rump, cubed
  • 2 T Vegetable oil
  • 180g Black rice – 550ml boiling water
  • 80g Sugar snap peas, trimmed
  • 100g Red pepper, sliced
  • 120g Carrots, spiralized
  • 100g Baby cucumber, sliced into ribbons
  • 1 Avocado, cubed
  • 2 T Almonds, flaked
  • 1 PKT Seared beef marinade (reserve half)
  • * 1 t UD Salt
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Moroccan fish stew
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 80g Onion, thinly sliced
  • 1 Garlic, crushed
  • ½ T Fresh ginger, grated
  • 2 t Grounded cumin
  • ½ t Grounded turmeric
  • 1 Cinnamon stick
  • ⅛ t Cayenne pepper
  • 200g Tomatoes chopped, canned
  • 2 180g Hake, cut into chunks
  • 200g Chickpeas, rinsed and drained
  • 1 T Honey
  • 2 t Fresh coriander leaves – chopped
  • 1 T Flaked almonds, lightly toasted
  • 125ml Water
  • 2 t Fish spice
  • 2 t Tomato paste
  • * 1 t UD Salt
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Grilled chicken with caramelized balsamic tomatoes
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Cherry tomatoes
  • 2 T Balsamic vinegar
  • 1 Garlic clove, crushed
  • 2 150g Chicken breast
  • 1 t Cajun spice
  • ¼ t Smoked paprika
  • 1 Lemon zested and juiced – use to taste
  • 3g Basil leaves
  • ½ Buffalo mozzarella ball
  • 2 T Cashew nuts, toasted
  • 1 PKT Chipotle yoghurt
  • * 1 t UD Salt
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Shiitake and edamame egg fried rice
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Basmati rice – 450ml boiling water
  • 150g Shiitake mushrooms, sliced
  • 100g Edamame beans
  • 2 Eggs, whisked together – from your pantry
  • 1 t Ginger, grated
  • ½ Garlic, crushed
  • 60g Onion, finely chopped
  • 2 t Soy sauce
  • 2 t Coriander leaves, chopped
  • * ½ t UD Salt
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Chickpea, lentil and miso brinjal wraps
INGREDIENTS
  • 150g Chickpeas
  • 100g Lentils
  • 1 Whole brinjal – cut into cubes
  • 1 PKT Soy & Tahini marinade
  • 1 Tomatoes, finely diced
  • 60g Red onion, thinly sliced
  • 1 PKT Smoked paprika and lime dressing
  • 1 Avocado, cubed
  • 100ml Sour cream
  • 30g Lettuce mix
  • 2 Wraps
  • 2 t Coriander, roughly chopped
  • 1 Lime
  • * 1 t UD Salt
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Indian potato and chickpea stew
INGREDIENTS
  • 3 T Vegetable oil – from your pantry
  • 1 Carrots, cut into small cubes
  • 1 Potato, peeled and cut into cubes
  • 2 t Garam masala
  • 1 t Cumin grounded
  • 1 t Coriander grounded
  • 1 t Garlic clove, crushed
  • ½ T Ginger, grated
  • 60g Onion, chopped
  • 1 t Vegetable stock, mixed with 125ml hot water
  • 200g Chickpeas, drained and rinsed
  • 2 T Raisins
  • 2 T Cashew nuts, roasted
  • 50g Baby spinach leaves
  • 1 T Coriander, chopped
  • ½ T Lemon juice, freshly squeezed
  • 200g Basmati rice, 450ml boiling water
  • * 1 t UD Salt
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Roast Broccoli Bowl
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 400g Broccoli tenderstem
  • 40g Walnuts, toasted
  • 1 t Oregano, chopped
  • 120g Feta, crumbled
  • 40g Cranberries
  • 100g Lettuce mix
  • 1 PKT Mirin mustard dressing
  • 2 t Veggie spice
  • * ½ t UD Salt

Delivery 1 NOVEMBER

Additional information

How many people are you ordering for?

2 people, 4 people

How many meals would you like next week?

2 meals, 3 meals, 4 meals

Do you want this meal kit only for next week?

Once off

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