Ingredients

Serves 4

• 2 cups green cabbage
• 1 spring onion
• 2 large kale leaves
• 2 cups salad greens (eg. rocket, silver beet, lettuce, mustard greens, beetroot leaves, spinach)
• 1 large handful of mint
• 1 large handful of parsley
• 50 grams of crumbled feta (optional)
• 2 Tbsp of toasted pumpkin seeds, sunflower seeds, sesame seeds
• 2 Tbsp tamari sauce

Dressing

• 1 cup coriander
• 1 cup mint
• Juice and zest of 1 lemon
• 1 clove garlic
• 1/2 tsp dijon mustard
• 1 tsp raw honey
• 1/2 cup extra virgin olive oil
• Salt and pepper

Steps

Thinly slice the green cabbage, spring onion, celery, kale, (roughly chop salad greens if too bulky) into a large bowl. Add to this the roughly chopped mint and parsley.

Crumble the feta through the greens mix and use your hands to incorporate.

Toast the seeds in a dry pan and once toasted to your liking splash with tamari sauce. Add these to the salad.

Combine all the dressing ingredients together in a blender/food processor and blend until smooth and creamy.

Add some good quality protein, and you have a well-balanced meal!