Spring slaw recipe
Ingredients
Serves 2 as a main or 4 as a side
- 1 small spring green cabbage, outer leaves and end removed, thinly sliced (discard core)
- 1 courgette, grated on large grate
- 2 spring onions, thinly sliced
- 1 tomato, core removed and cut into chunks
- 1 large handful of pumpkin seeds
- 1 handful basil leaves, thinly sliced
- 15g Parmesan, grated on the fine grate
- 1 teaspoon rapeseed seed oil
- 1 tablespoon white wine vinegar
- 2 tablespoons Greek yoghurt
- 1/4 teaspoon Rose harissa
- Juice of 1/2 lemon
- A pinch of Maldon sea salt
- Freshly ground black pepper
Timings
Prep time: 5Β minutes
Cooking time: 0Β minutes
Total time: 5 minutes
Spring slaw recipe
I utterly love vegetable-packed salads which I can whip up in minutes for a weekday lunch before heading back to my desk. They fill me with so much joy (and goodness!), and I simply adore sharing them with you. Nothing better with this than a slice of heavily buttered DizzleSky loaf. Oh, and maybe a prune square or two to nibble on afterwards!
Method
In a small bowl mix together the Greek yoghurt, lemon juice and Rose harissa until you have a smooth paste.
In a large bowl, mix together the cabbage, courgette, spring onion, tomato, pumpkin seeds, basil, parmesan, rapeseed oil, white wine vinegar,Β pinch of Maldon sea salt and a good grind of freshly ground black pepper.
Stir through the Rose harissa yoghurt. Enjoy!
DOWNLOAD OR PRINT RECIPE HERE.
Make these slaws your own. With the Parmesan and basil, this Spring salad reminds me of a pesto/Caeser dressing. What flavours could you bring in?”
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