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Heart-shaped Purple Cabbage Salad with Chickpea Tofu

Thursday, May 03, 2018

Add a burst of colour to your plate with this crunchy, healthful, and delicious Heart-shaped Purple Cabbage Salad with Chickpea Tofu.
Heart-shaped cabbage, also called conehead cabbage, or Filderkraut, is an ancient cabbage variety native to Filder, Germany. It offers a mild, sweet flavour and tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads.

Balsamic Dressing	Salad
100 ml Olive oil 3 tbsp Balsamic vinegar 1 clove Garlic, minced Salt and pepper to taste	1/2 head Heart-shaped purple cabbage, thinly sliced 1 Red onion, peeled and sliced 3 Scallions, chopped 2 Pickled chilli peppers, thinly sliced A handful of salad greens Turmeric chickpea tofu, diced 50 g Honey roasted almonds, chopped

Combine together olive oil, balsamic vinegar and minced garlic. Taste and season with salt and pepper.
Place thinly sliced heart-shaped cabbage, red onion, scallions and sliced pickled chilli peppers in a salad bowl. Add in balsamic dressing and toss.
Arrange some salad greens on a serving platter and top with cabbage well tossed cabbage salad. Garnish with the turmeric chickpea tofu and honey roasted almonds.

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Caraway Meatballs with Honey Chilli Glaze

Thursday, April 26, 2018

These crowd-pleasers are sweet, spicy and with a hint of caraway and garlic! Caraway meatballs coated with honey chilli glaze are great on any appetizer tray, used as the pitta sandwich filling as the main, or served over rice for a weeknight meal.

500 g Ground beef
25 g Dried breadcrumbs
1 Egg
2 tsp Caraway seeds
Salt & freshly ground black pepper
1 tbsp Coconut oil
1-2 clove Garlic, minced
2 tbsp Honey
1 tsp Chilli flakes
Thyme leaves

Combine ground beef, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide the mixture into 10-12 equal portions and roll each portion into a ball.
Heat coconut oil in a non-stick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 10 minutes or until cooked through.
Stir in minced garlic and cook briefly. Add the honey, chilli flakes and cook, stirring, until the meatballs are evenly coated. Taste and season. Garnish with thyme leaves.