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!
