Smoky Kassler Pork and Roasted Veg Salad

This Smoky Kassler Pork and Roasted Veg Salad is a hearty yet refreshing meal perfect for any season.

This dish is a blend of rich flavours of smoked pork steak with the sweet earthiness of roasted butternut and gem squash, tossed with mixed salad leaves, pomegranate seeds, and macadamias and finished with a tangy sun-dried tomato buttermilk dressing.

Makes 4 portions

Cut: Pork shoulder

Preparation time: 10 minutes

Cooking time: 20 minutes


For the salad:

  • 400g smoked Kassler pork steak, cubed
  • 4 cups mixed salad leaves
  • ½ cup deseeded cherries
  • 1½ cups roasted butternut squash, with honey butter
  • 1 gem squash, sliced and toasted, with honey butter
  • Salted and chopped macadamias to taste
  • Pomegranate seeds to garnish
  • Soft goat’s cheese, to taste

For the dressing:

  • ¼ cup buttermilk
  • 1/3 cup sun-dried tomatoes
  • ¼ cup oil (from the sun-dried tomatoes)
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • ¼ cup red wine vinegar
  • Salt and pepper, to taste


  1. Sauté the Kassler pork cubes in a pan until golden.
  2. Prepare the dressing by blending all ingredients until smooth, then chill.
  3. Assemble the salad with leaves, roasted vegetables, pork, cherries, macadamias, and goat’s cheese. Drizzle with the dressing before serving.

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FUTURELIFE® Berry Nice Smoothie

Serves 1 – meal | Serves 2 – snack


  • 1/3 cup berries of your choice
  • 125ml fat-free Bulgarian yoghurt
  • 125ml skim milk/water
  • 40g (4 Tablespoons) FUTURELIFE® ZERO Smart food™


  1. Add all the ingredients to your blender.
  2. Blend together on full power until smooth.
  3. Serve and enjoy.

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If made with skim milk:

Energy Protein Carbohydrates Fat
1123 kJ 16g 38g


If made with water:


Protein Carbohydrates Fat
936 kJ 12g 32g


Suganon Peanut Buttery Biscuits

These delicious Peanut Buttery Biscuits are made with sugar-free Suganon Xylitol and are so simple to make.


  • ½ cup almond flour
  • ¼ cup Suganon Xylitol
  • ½ t baking soda
  • ½ t Himalayan rock salt
  • 1 egg
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • 1/3 cup unsweetened peanut butter
  • 1 tsp vanilla extract


  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, combine almond flour, Xylitol, baking soda and salt together.
  3. In a separate bowl, beat the egg, peanut butter and vanilla together.
  4. Combine the wet and dry ingredients until thoroughly mixed then roll into balls, approximately 8-10.
  5. Lay the balls out on a baking sheet lined with parchment paper, lightly flattening each one down with a fork.
  6. Bake for 10-12 minutes, then allow biscuits to cool and harden.

Suganon is a range of great tasting sugar alternatives to help you maintain a healthier lifestyle.


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Customer Care: 0860ADCOCK/232625

Fabulite™ Vegetable Curry

A vegetable curry that’s quick and easy.


  • 1 cup cooked basmati rice
  • 2 cups cooked chickpeas
  • 2 cups vegetable stock
  • 1 tspn curry powder
  • ¼ cup Fabulite™ plain yoghurt
  • 2 tspn fresh parsley for garnish


  1. Add the vegetable stock and curry powder to the pot of chickpeas.
  2. Let it simmer for 10 mins and add your Fabulite plain yoghurt.
  3. Dish rice and chickpea curry on a plate and enjoy.

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FUTURELIFE® Smart food™ Banana and Chocolate smoothie


  • 1 small frozen banana
  • 2 Tbsp. cacao powder
  • ½ cup milk or dairy alternative such as soy / almond milk
  • ½ cup of water
  • 2 Tbsp. chia seed
  • ¼ – ½ teaspoon cinnamon
  • 25 g FUTURELIFE® Smart food™ Original or Chocolate
  • Few blocks of ice (optional)


  1. Blend all ingredients in a high speed blender until smooth.
  2. Adjust sweetness by adding xylitol, stevia or another artificial sweetener to taste.
  3. Enjoy cold and immediately.

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FUTURELIFE® Smart Oats® open ham and cottage cheese scones


  • 1 ¾ cups whole wheat flour
  • 1 cup Original FUTURELIFE® Smart Oats®
  • 4 tsp. baking powder
  • A pinch of Salt
  • 2 Tbsp. butter
  • 180 ml low fat milk
  • 1 Egg
  • 100 gram chopped ham (can be changed to bacon, smoked salmon etc.)
  • 1 Tbsp. Robinsons Veggie Seasoning.
  • Chunky Cottage Cheese


  1. Preheat your oven to 200ºC. Then combine the flour and FUTURELIFE® Smart Oats® with the baking powder and salt.
  2. Then add in the butter and mix it into the flour mixture using your hands. You should end up with a slightly more crumbly, but still floury consistency.
  3. Next whisk the egg and combine it with your milk. Then gradually mix this in with your butter and flour mixture using a flat bladed knife or a pastry blender. Make sure not to over work your dough. Mix in your Chopped Ham and Veggie Seasoning.
  4. Scoop dough into a muffin tray. Scoop 1 tsp of Cottage Cheese into a little well made with your finger into each muffin. Sprinkle with Veggie Seasoning.
  5. Brush the top with a bit of milk with a pastry brush, pop them into the oven and leave them to bake for 20 minutes or until golden brown.

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FUTURELIFE® Smart Bread™ casserole muffins with ham and cheddar cheese


  • 3 – 4 slices FUTURELIFE® Smart Bread™
  • 8 eggs
  • 1 cup cheddar cheese, grated
  • 1 cup low fat milk
  • 3 – 4 slices deli ham
  • 2 teaspoons ground mustard
  • ½ teaspoon ground pepper
  • Dried parsley


  1. Preheat oven to 200°C. Grease muffin tins well.
  2. Tear the bread into small pieces and place FUTURELIFE® Smart Bread™ pieces evenly in muffin tins until they come about ⅔ of the way up the tin.
  3. Sprinkle ham pieces and grated cheese evenly in each tin.
  4. Whisk together eggs, milk, ground mustard, and pepper.
  5. Pour egg mixture evenly in each muffin tin.
  6. Sprinkle a little dried Parsley on the top of each one.
  7. Bake for 15-20 minutes or until golden brown on top and cooked through the middle.

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Warm beetroot, chicken and barley salad

A hearty meal packed with fibre. Serves 4


  • 2 cups (500ml) pearl barley
  • 6 medium PnP beetroots, trimmed
  • 2 Tbsp. (30ml) lemon juice
  • 1 tsp. (5ml) lemon zest
  • 2 Tbsp. (30ml) PnP mayonnaise
  • 1 tsp. (5ml) Dijon mustard
  • ¼ cup (60ml) PnP canola oil
  • 2 Tbsp. (30ml) fresh parsley, chopped
  • Milled pepper
  • ½ PnP roast chicken, shredded
  • 200g PnP green beans, trimmed and blanched


  1. Place barley in a large pot and cover with 4 cups (1L) water.
  2. Bring to a boil.
  3. Cook until tender (about 25-30 minutes).
  4. Rinse with cold water and drain. Set aside.
  5. Boil beetroots in lightly salted water until tender (about 30 minutes).
  6. Peel and slice into eighths.
  7. Whisk lemon juice, zest, mayo, mustard and oil in a medium bowl until emulsified.
  8. Add parsley and season with pepper.
  9. Toss together barley, chicken, green beans and dressing, top with beetroot, and serve.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email [email protected] or call 0800 11 22 88.