Monday 14 December, 2015 0 Comments

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

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.