100g red cabbage, shredded
2 tbsp white wine vinegar
4 tbsp tahini
2 tbsp lemon juice
1 clove garlic, crushed
½ x 200g pack Tenderstem broccoli
1 tsp olive oil
½ x 400g can chickpeas, drained and patted dry
1½ tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
200g pack Fullgreen Cauli Rice
2 medium carrots, peeled, grated or cut into ribbons with a vegetable peeler
150g tub Moorish Avocado Humous
50g Cooks’ Ingredients Chargrilled Peppers
1. Combine the cabbage and vinegar in a bowl with a pinch of salt. In another bowl, mix the tahini with the lemon juice and garlic. Add 4-6 tbsp water – or enough to make a dressing loose enough to drizzle – and season well.
2. Cook the broccoli in a pan of salted boiling water for 3 minutes, then drain. Heat a griddle pan or frying pan until very hot and sear the broccoli (without oil) until charred in places, for about 5 minutes. Set aside.
3. Warm the oil in a medium frying pan and add the chickpeas. Cook for a minute or so, shaking the pan, then add the harissa paste. Stir to coat the chickpeas in the paste and fry, stirring, for 4 minutes. Add the cauliflower rice and gently stir to combine and warm through.
4. Divide the red cabbage, chickpeas and cauliflower rice, broccoli, carrots, avocado humous and peppers between 2 bowls. Drizzle with the tahini dressing and serve immediately.
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