Apple, Cabbage and Fennel Slaw with Spicy Pickled Onion and Toasted Pita
Apple, Cabbage and Fennel Slaw with Spicy Pickled Onion and Toasted Pita
This refreshing and textural winter salad works as an easy lunch - add soft boiled eggs or poached chicken for that extra hit of protein - or, serve alongside a spiced slow-roasted lamb shoulder or yoghurt roast chicken.
Apple, Cabbage and Fennel Slaw with Spicy Pickled Onion and Toasted Pita
Serves 4 as a side • Prep + Cook 20 mins
Key Ingredient
Pomegranate Sumac + Thyme Dressing
Ingredients
1 pita, torn in half horizontally
¼ cup olive oil
2 tbs dukkah
2 baby fennel, thinly sliced on a mandolin
400g green cabbage, thinly sliced on a mandolin
2 small granny smith apples, thinly sliced on a mandolin
¾ cup mint leaves
¾ cup parsley leaves
¼ cup dill sprigs
Pomegranate, Sumac + Thyme Dressing, to drizzle
100g Greek feta, thinly sliced
Spicy Pickled Onion
1 salad onion, thinly sliced on a mandolin
1 jalapeno chilli, thinly sliced
Juice of ½ lemon
Method
1 Preheat oven to 180C, fan-forced. Line a large oven tray with baking paper. Arrange pita on the tray. Combine olive oil and dukkah in a small bowl. Brush pita with flavoured oil. Bake for 8-10 mins until golden. Cool. Break into shards.
2 For spicy pickled onion, combine onion, chilli and lemon juice in a large bowl and set aside for 10 mins to lightly pickle.
3 Place fennel in a bowl of iced water for 5 mins to crisp. Drain.
4 Add cabbage, apple, fennel, herbs and half the pita to the bowl with pickled onion. Drizzle with 80ml (⅓ cup) of our dressing and gently toss to coat. Taste, then season with salt and pepper.
5 Divide the salad among serving plates. Top with feta and extra pita. Drizzle with extra dressing to serve.
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