Serves 1-2
INGREDIENTS
PARSLEY TAHINI
• 1/2 cup Tahini
• 1/4 Cup fresh parsley (Finely chopped)
• 2 Tbsp maple syrup
• 2 Tbsp olive oil
• Squeeze one lemon
• 1 tsp garlic (finely chopped)
• 1 tsp fresh ginger (finely chopped)
• Pinch pink salt / Black pepper
METHOD
1. Place all the ingredients into a food processor and blend until combined.
2. Transfer into an air tight glass container and store in the fridge for up to one week.
DRESSING
• 2 tsp olive oil
• 2 tsp coconut oil
• 2 tsp tamari
• 2 tsp maple syrup
• 2 tsp white sesame seeds
• Pinch pink salt
METHOD
1. Place all the ingredients into a food processor and blend until combined.
2. Transfer into an air tight glass container and store in the fridge for up to one week.
SALAD
• 2 cups red cabbage
• 2 tbsp baby capers
• 2 tbsp walnuts (chopped)
PLATING
1. Grab a serving plate and using the back of a spoon spread a small layer of the parsley tahini onto and around the entire plate.
2. Take a bowl and transfer the fresh gabbage and pour over the dressing
3. Take 1-2 handfuls of the dressed cabbage and place onto the plate in the center on the tahini.
4. Finish by sprinkling walnuts and capers over the cabbage with a final drizzle of the dressing.
5. Serve immediately.
Enjoy totally, completely & with all of your being.
コメント