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


  • 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


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!