MIX BOX

R510.00R1,190.00

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.

Clear
    Reset options



SKU: N/A Category:

Description

THIS WEEK

INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 2 150g Chicken breasts, cut into strips 
  • 90ml Buttermilk 
  • 100g Carrots, julienne cut 
  • 100g Zucchini, julienne cut 
  • 100g Baby corn, halved lengthways 
  • 100g Red cabbage, shredded 
  • 90ml Sweet chilli sauce 
  • 1 T Rice vinegar 
  • 2 t Sesame seeds 
  • 200g Jasmine rice – 450ml boiling water 
  • 2 t Chicken spice 
  • * ½ t UD Salt 
Buttermilk chicken stir fry 
INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 200g Shell pasta 
  • 200g Chorizo, sliced thinly 
  • 120g Exotic mushrooms 
  • 50g Spinach, roughly chopped 
  • ½ Garlic clove, crushed 
  • 1 T Red wine vinegar 
  • 100g Lentils 
  • 8 Bocconcini mozzarella 
  • 150g Yoghurt 
  • 50ml Fresh cream 
  • ½ Lemon 
  • 80ml Pasta water 
  • * 1 t UD Salt 
Chorizo, lentil and bocconcini pasta 
INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 2 150g Pork fillet 
  • 1 t Chinese 5 spice 
  • 500ml Sweet and sour broth 
  • 1 Lime – use to taste 
  • 6 Bok choi, halved 
  • 150g Udon noodles 
  • 5g Coriander, roughly chopped 
  • 1 Spring onion, sliced 
  • 100g Shiitake mushrooms, sliced 
  • 80g Mange tout 
  • 80g Edamame beans 
  • * 1 t UD Salt 
Pork fillet with noodles, vegetables and sweet and sour broth 
INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 2 180g Rump steak 
  • 1 t Rosemary, leaves stripped from stalks 
  • 30g Butter – from your pantry 
  • 300g Baby potatoes 
  • 200g Green beans, trimmed 
  • 2 Garlic cloves, crushed 
  • 1 t Dried thyme 
  • 30g Parmesan, grated 
  • 2 t Steak spice 
  • * ½ t UD Salt 
Rump with Garlic Smashed Potatoes & Green Beans 
INGREDIENTS
  • 2 150g Chicken breasts, cubed 
  • 300g Cauli-rice 
  • 60g Red onion, chopped 
  • 2 t Garam masala 
  • 1 t Cumin, grounded 
  • ½ t Turmeric, grounded 
  • 2 t Ginger, grated 
  • 150g Green beans, trimmed and roughly chopped 
  • 150g Cherry tomatoes 
  • ½ Garlic clove, crushed 
  • 2 T Tomato paste 
  • 2 Jam tomatoes, grated 
  • 120ml Greek yoghurt 
  • 2 t Fresh coriander, chopped 
  • 2 T Olive oil – from your pantry 
  • * 1 t UD Salt 
Chicken Tikka Curry with Cauli-rice 
INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 160g Quinoa – 500ml boiling water 
  • 1 T Butter – from your pantry 
  • ¼ t Red chilli, deseeded and finely chopped 
  • ¼ t Garlic, crushed 
  • 2 150g Chicken breasts, butterflied 
  • 2 T Extra-virgin olive oil – from your pantry 
  • 150g Cherry tomatoes, halved 
  • 60g Calamata olives 
  • 60g Red onion, finely sliced 
  • 50g Feta cheese, crumbled 
  • 1 t Mint leaves, chopped 
  • 1 Lemon, juiced and zested 
  • 2 t Chicken spice 
  • * 1 t UD Salt 
Griddled chicken with quinoa Greek salad 
INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 2 180g Rump 
  • 200g Pearl onions, halved 
  • 200g Baby carrots, peeled 
  • 2 T Honey 
  • 80g Red quinoa, 500ml boiling water 
  • 80g White quinoa 
  • 60ml Balsamic vinegar reduction 
  • 1 t Flat leaf parsley, chopped 
  • 1/8 t Rosemary, chopped 
  • 2 t BBQ spice 
  • 50g Butter – from your pantry 
  • * 1 t UD Salt 
Grilled rump with balsamic roasted pearl onions and red quinoa 
INGREDIENTS
  • 3 T Olive oil- from your pantry 
  • 360g Beef mince 
  • 80g Red onion, finely chopped 
  • 1 t Smoked paprika 
  • ½ t Coriander, grounded 
  • 1 Garlic clove, crushed 
  • 2 t Achar spice 
  • 1 Tomato, chopped 
  • 80g Cherry tomatoes, cut in half 
  • 1 T Coriander leaves, roughly chopped 
  • 1 Lime 
  • 80g Cabbage, thinly sliced 
  • 10g Wild rocket 
  • 100g Grated cheddar 
  • 1 PKT Chipotle yoghurt 
  • 1 Yellow pepper, deseeding and cut in half 
  • 1 Red pepper, deseeding and cut in half 
  • * 1 t UD Salt 
Mexican mince with roasted capsicum and chipotle yoghurt 
INGREDIENTS
  • ⅛ t Red chilli, finley chopped – to taste 
  • 1 Garlic clove, crushed 
  • 2 t Fresh ginger, grated 
  • 80g Onion, finely chopped 
  • 3 T Canola oil—from your pantry 
  • 1 t Ground coriander 
  • 1 t Ground cumin 
  • ½ t Ground turmeric 
  • 220g Tinned chopped tomatoes 
  • 300 Chickpeas, rinsed 
  • 2 t Garam masala 
  • 200g Basmati rice – 450ml boiling water 
  • 2 t Fresh coriander 
  • * 1 t UD Salt 
Chickpea curry with Basmati 
INGREDIENTS
  • 2 Aubergines 
  • 1 Pkt Harissa, Cajun and tahini marinade 
  • 100g Wild rocket and mixed herbs 
  • 30g Fennel shaved, thinly sliced 
  • 150g Heirloom tomato, cut in halves 
  • 1 Pkt Truffle dressing 
  • 2 Radishes, thinly sliced 
  • 120g Feta, cubed 
  • * 1 t UD Salt 
Harissa, Cajun and Tahini aubergines with tomato and rocket salad 
INGREDIENTS
  • 1 Aubergine, cut into cubes 
  • 2 Baby marrows, thickly sliced 
  • ½ Red onion, quartered 
  • 1 Red pepper, deseeded, cut into cubes 
  • 1 t Thyme, leaves stripped from stalks 
  • 1 Garlic, crushed 
  • 1 T Vegetable stock powder 
  • 50g Calamata olive, pitted 
  • 200g Penne pasta 
  • 80ml Basil pesto 
  • 1 Lemon – to taste 
  • 2g Basil leaves 
  • 1 T Pine nuts 
  • 3 T Olive oil – from your pantry 
  • * 1 t UD Salt 
Mediterranean roasted vegetable pasta 
INGREDIENTS
  • 3 T Olive oil – from your pantry 
  • 3 Zucchini, peeled into ribbons 
  • 1 t Mint leaves, roughly chopped 
  • 80g Baby spinach 
  • 220g Haloumi, slices 
  • 2 t Honey 
  • 1 t Chilli flakes – use to taste 
  • 1 Lemon juiced – use to taste 
  • 6 Strawberries, cut into quarter 
  • 60g Red onion, sliced 
  • 2 t Veggie spice 
  • 1 T Pine nuts 
  • * 1 t UD Salt 
Zucchini, mint and haloumi salad 

Delivery 30 MAY

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

Menu

adana escort