Ingredients
16 total- 4 tbsp rice vinegar (check for gluten free)
- 1 tsp salt
- 2 tbsp maple syrup
- 1 eating apple, cored and finely sliced
- 3 tbsp pumpkin seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp black pepper
- ½ white cabbage, finely shredded
- 5 tbsp olive oil
- ½ lemon, juiced
- 1 lime, juiced
- 1 tsp wholegrain mustard (check for gluten free)
- 15g mint, leaves picked and finely chopped
- 15g Thai basil, leaves picked and finely chopped
- 15g coriander, finely chopped
Method
4 stepsStep 1
In a bowl, mix the vinegar, salt and 1 tbsp maple syrup with a good grind of black pepper. Add the apple; pickle for 10 mins.
Step 2
Toast 1 tbsp of the pumpkin seeds in a dry pan for 1 min; set aside on a small plate. Add the coriander seeds, fennel seeds, remaining pumpkin seeds and black pepper to the pan; toast for 1 min more, until fragrant. Blitz to a coarse crumb in a high-speed blender, then stir in the reserved whole pumpkin seeds.
Step 3
In a large bowl, combine the cabbage, olive oil, remaining 1 tbsp maple syrup, lemon juice, lime juice, mustard, mint, Thai basil and chopped coriander. Add half the pickled apple; toss well.
Step 4
Top with the rest of the apple and the pumpkin-seed mix just before serving.