Spring slaw

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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

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!

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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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