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

Beef mince with Pappardelle pasta and cherry tomatoes
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Pappardelle pasta
  • 300g Beef mince
  • 1 Garlic clove, crushed
  • 60g White onion, chopped
  • ½ Carrot, finely grated
  • 80g Celery, finely chopped
  • ½ Red pepper, finely chopped
  • 200g Canned chopped tomato
  • 100g Cherry tomatoes
  • 1 T Tomato paste
  • 1 T Beef stock
  • 1 Cup water
  • 1 t Thyme, leaves stripped from stalks
  • 20g Parmesan cheese, grated
  • * ½ t UD Salt
Chicken, pea and ginger pilaf
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 80g Onions, thinly sliced
  • ½ t Ginger, grounded
  • ½ Red chilli deseeded, chopped – use to taste
  • 4 Chicken thighs
  • 2 t Thyme, leaves stripped from stalks
  • 80g Chorizo – diced
  • 200g Basmati rice – 450ml boiling water
  • 1 Garlic clove, crushed
  • 2 t Vegetable stock
  • 100g Frozen peas
  • 120g Greek yoghurt
  • 1 t Ras el hanout spice
  • 2 t Coriander, chopped
  • * 1 t UD Salt
Mediterranean vegetables with beef and potatoes
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 180g Beef sirloin
  • 150g Baby onions, peeled and halved
  • 1 Baby marrow, cut into chunks
  • 200g Baby potatoes, cut in half
  • 2 t Cumin and paprika rub
  • ½ Green pepper, cubed
  • ½ Red pepper, cubed
  • 30g Calamata olives
  • 200g Butternut, cubed
  • 1 Garlic clove, crushed
  • 1 T Thyme, leaves stripped from stalks
  • 1 T Cajun spice
  • 100g Cherry tomatoes, halved
  • 2 t Coriander leaves, chopped
  • * 1 t UD Salt
Sesame Butterflied Chicken with Asian slaw and noodles
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Rice noodles
  • 2 150g Chicken breasts, butterflied
  • 2 T Spring onion, sliced
  • 200g Chinese cabbage, shredded
  • 100g Sugar snap peas, sliced length-ways
  • 2 t Sesame seeds
  • 2 Limes – use to taste
  • 1 PKT Asian sauce
  • * 1 t UD Salt
Garlic chickpeas with bacon
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 120g Bacon, cut into small blocks
  • 1 Garlic clove, crushed
  • 1 Lemon zested and juice – use to taste
  • 40g Green olives stuffed with pimento
  • 100g Heirloom tomato
  • 100g Chickpeas
  • 2 t Basil leaves, roughly chopped
  • 20g Parmesan cheese, grated
  • 40g Peas
  • 40g Corn kernels
  • 80g Yoghurt
  • * 1 t UD Salt
Pan fried hake and quinoa with dill butter
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 180g Hake
  • 2 t Dill, chopped
  • 100g Butter – from your pantry
  • 160g Quinoa – 500ml boiling water
  • ½ Carrot, peeled and cut into medium blocks
  • 80g Red onions, cut into small blocks
  • ½ Beetroot, peeled and cut into small blocks
  • 1 t Thyme, leaves stripped from stalks
  • 1 t Italian parsley, chopped
  • * 1 t UD Salt
Rump with roasted gem squash and broccoli
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 40g Butter – from your pantry
  • 2 180g Rump steak
  • 1 T Fresh Sage, roughly chopped
  • 1 t Smoked paprika
  • 2 Gem squash, cut in half and remove seeds
  • 1 T Vegetable stock powder
  • 1 t White sugar
  • 1 t Fresh thyme, leaves stripped from stalk
  • 250g Tenderstem broccoli
  • 2 t Steak spice
  • * 1 t UD Salt
Grilled chicken breast on cheese and chive cauli couscous
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 150g Chicken breast, butterflied
  • 350g Cauliflower, grated
  • 1 t Chives, chopped
  • 100g Cheddar cheese, grated
  • 1 Lemon juice – to taste
  • 20g Walnuts, chopped
  • 200ml Milk
  • 2 t Chicken spice
  • * ½ t UD Salt
Fennel and lemon risotto
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 1 Fennel bulb, finely chopped
  • 1 T Butter – From your pantry
  • 1 T Onions, finely chopped
  • ½ t Garlic, crushed
  • 200g Risotto rice
  • 2 T Vegetable stock – 750ml hot water
  • 1 t Lemon, zest
  • 30g Parmesan cheese, grated
  • * 1 t UD Salt
Lemon and herb ricotta Linguine
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Linguini
  • 60g Onions, finely chopped
  • ½ Garlic clove, crushed
  • 150g Heirloom tomatoes
  • 1 t Oregano, chopped
  • 100g Sundried tomato in oil, finely chopped
  • 100g Ricotta
  • 3g Basil
  • 1 t Flatleaf parsley, chopped
  • 1 Lemon, juice and zest
  • 1 T Pine nuts
  • ½ Red chilli – to taste
  • * ½ t UD Salt
Soy and garlic mushrooms with couscous, tomato and spinach
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Exotic mushrooms
  • 1 PKT Veg stir fry sauce
  • 1 Garlic clove, crushed
  • 1 t Thyme, leaves stripped from stalks
  • 80g Baby spinach
  • 160g Couscous – 225ml boiling water
  • 1 T Vegetable stock powder
  • 150g Heirloom tomatoes, halved
  • 100g Feta cheese, crumbled
  • * 1 t UD Salt
Roasted tahini broccoli, walnuts and butternut bowl
INGREDIENTS
  • 300g Tenderstem broccoli
  • 1 PKT Soy & Tahini sauce
  • 1 Baby cabbage – thinly sliced
  • 1 Avocado – cut in half and sliced
  • 2 T Toasted Walnuts
  • 10g Micro herbs
  • 1 Baby marrow – peeled into ribbons
  • 120g Heirloom cocktail tomato, halved
  • 100g Chickpeas – strained and rinsed
  • 160g Butternut, cubed
  • 1 PKT mustard and oregano dressing
  • 3 T Olive oil – from your pantry
  • 2 t Paprika
  • * 1 t UD Salt

Delivery 31 JANUARY

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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