Ingredients: 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
Directions: 1. 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. 2. Crumble the feta through the greens mix and use your hands to incorporate. 3. Toast the seeds in a dry pan and once toasted to your liking splash with tamari sauce. Add these to the salad. 4. Combine all the dressing ingredients together in a blender/food processor and blend until smooth and creamy.