Ingredients
- 3 tbsp extra-virgin olive oil, plus 1 tsp
- 50g pumpkin seeds
- 15g sesame seeds (white, black or a mix)
- 1 tsp salt, plus a pinch
- 3 tsp runny honey
- 75g tahini
- 75g mayonnaise
- 4 tbsp green harissa
- 3 limes, 1 zested, juiced to give 3½ tbsp
- 1 small white cabbage, core removed, finely shredded
- 4 salad onions, finely sliced
- 1 jalapeño, finely sliced
- 15g coriander, leaves picked
Method
Step 1
For the brittle, heat 1 tsp oil in a pan over medium heat. Add the pumpkin and sesame seeds and a pinch of salt, and cook for about 8 mins, stirring regularly, until golden and starting to pop. Add 2 tsp honey; cook for 1 min more until starting to caramelise. Tip onto a plate; leave to cool completely.Step 2
In a bowl, combine the tahini, mayo, 3 tbsp harissa, remaining honey, the lime zest and 1½ tbsp juice, along with 65ml water and ½ tsp salt; whisk well.Step 3
In a separate bowl, combine the cabbage, salad onions, jalapeño and coriander with 2 tbsp oil, the remaining lime juice and ½ tsp salt.Step 4
To serve, spread the mayo out on a serving platter and arrange the slaw on top. Stir together the remaining 1 tbsp oil and 1 tbsp harissa and spoon it over the slaw, then crumble over the brittle. Best eaten within an hour of assembly.