The second recipe in our jar dressing series. Dig in.
Serves 4-6
INGREDIENTS
¼ Red Cabbage
2 Carrots
1 Red Pepper
1 Yellow Pepper
1 Medium Cucumber
200g Cherry Tomatoes
400g Jar Chickpeas, drained
2 Spring Onions
Handful Parsley (15g)
Handful Mint (15g)
200g Feta Cheese
50g Roasted Almonds
FOR THE DRESSING
2 Tbsp Smooth or Crunchy Pip & Nut Almond Butter, the end of the jar
1 Tsp Mustard
1 Tbsp Honey or Maple Syrup
Juice of ½ Lemon
1 tbsp Olive Oil
2–3 Tbsp Water
Salt & Black Pepper
METHOD
Prep the salad.
Finely shred the red cabbage. Peel the carrots, then use a peeler to create long ribbons with the rest of the carrot. Dice the red & yellow peppers & cucumber. Halve the cherry tomatoes. Finely slice the spring onions. Pick the parsley leaves. Roughly chop the toasted almonds. Crumble the feta into chunks.
Make the dressing.
Add the mustard, honey, lemon juice & olive oil to your almond butter jar with a big splash of water, salt and pepper. Shake it all up & combine. If it’s not pourable, add a bit more water & shake again.
Combine.
Add all the salad bits into a large mixing bowl. Scatter over most of the almond. Finish by drizzling your dressing. Toss to combine.
Serve. Enjoy.
