Rainbow-food lovers: If you think a salad is just a leafy introduction to your main meal, check out this gourmet salad recipe! Definitely a main to WOW your guests. Try a healthier twist on the typically deep-fried falafel with an oil-free baked version.
Approx 10 serves
½ white cabbage, outer leaves removed, shredded ½ red cabbage, outer leaves removed, shredded 2 medium carrots, peeled, shredded ½ cup fresh parsley leaves, coarsely chopped 1 cup cherry tomatoes ¼ cup fresh mint leaves 1 tsp white sesame seeds juice of 2 lemons or more to taste ¼ tsp Himalayan/sea salt or more to taste ¼ tsp ground black pepper or more to taste
- Quarter the cabbages through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. - Shred the carrots and place them in a very large bowl.
- Add the chopped parsley, mint and tomatoes to the cabbage and toss to mix.
- Season with lemon juice, salt and pepper. Sprinkle the sesame seeds on top.
1 garlic clove 1 large beetroot, boiled until soft ½ cup thick Pure Coco coconut cream juice of ½ lemon ¼ tbsp white sesame seeds Himalayan/sea salt to taste
- Dice the cooked beetroot and set aside for 10 minutes to drain.
- Place remaining ingredients in a blender, add the beetroot and blend until smooth.
- Serve in a small bowl and top with white sesame seeds.
1 can chickpeas (400g), drained 1 garlic clove, minced 1 medium onion, finely chopped ¾ tsp cumin, grounded ½ tsp Himalayan/sea salt ½ tsp ground black pepper to taste 2 tbsp chickpea flour (or gluten-free flour)
- Preheat the oven 200°C.
- Combine chickpeas, garlic, onion, cumin, salt, and pepper in a medium bowl. Add flour and combine well.
- Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
- Form the mixture into small balls (about the size of a ping-pong ball). Slightly flatten.
- Bake until golden brown, about 10–15 minutes.
Recipe: Mila Arena for Nourish Magazine|Images: Alex Spodyneikov