1 x 120 g can Lucky Star Sardines in Peri-Peri Sauce
1 cup (250 ml) cooked white or brown rice
½ avocado, peeled and sliced
1 cup (250 ml) chopped lettuce
½ can (200 g) black beans or red kidney beans
½ cup (125 ml) charred sweetcorn
½ sliced red pepper
1 cup (250 ml) Tomato salsa
¼ cup (62.5 ml) fresh coriander
1 lime, sliced in half
2 Tbsp (30 ml) sour cream, to serve
Using local spices and ingredients, chef Suyabonga’s Lucky Star Pizza is a definite must-have! Lucky tip: Once the cheese is golden and bubbling, top with rocket or basil leaves for a fresh crunch.
Maria’s Lucky Star Roosterkoeke is served with her special filling that contains Lucky Star Pilchards in Tomato Sauce. Lucky Tip: For a special touch add Lucky Star baked beans to the filling.
Lele the Chef loves to try out new ideas and combinations just like the Tuna & Veg pasta dish. The spices and ingredients in this dish are filled with sophisticated flavour.