Kylie's herby slaw and dressing
Just as Ripe deli, in Richmond Rd, has become part of many Aucklanders’ everyday, so has their cookbook Ripe Recipes — A Fresh Batch. I can’t stop cooking from it because it is full of so much that I love to eat. They have a really generous way with flavour. This salad makes the best lunch and is a prime example of how the Ripe team can make something full of goodness taste so good.
|1 cup||Mint leaves|
|1||Lemon, zested and juiced|
|1 clove||Garlic, peeled and finely chopped|
|2 tsp||White vinegar|
|½ cup||Olive oil|
|1||Freshly ground black pepper, to season|
- Place all the dressing ingredients in a bowl and, using a stick blender, pulse until smooth. Store in a clean sterilised jar in the fridge for up to 3 days (makes 1 cup).
- Heat oven to 180C. Grease and line a baking tray with baking paper.
- To prepare the seeds, place the pumpkin, sunflower and sesame seeds in a small bowl. Add the tamari and sesame oil and mix to combine. Pour the seed mix on to the prepared tray and bake for 5-10 minutes or until golden. Give the tray a good shake halfway through cooking and keep an eye on the seeds so they do not burn. Remove from oven and set aside to cool.
- To prepare the slaw, place the cabbage, spring onions, celery, silverbeet, rocket, mung beans sprouts, mint and parsley in a large bowl. Add the dressing and gently toss.
- On a large serving platter, alternately layer some of the salad with a little cottage cheese and a sprinkle of seeds. Repeat until all of the salad, cottage cheese and seeds are arranged.