INGREDIENTS
1/2 green cabbage, roughly chopped
1/2 purple cabbage, roughly chopped
1 bunch of spring onions, finely sliced
6 stalks of celery, finely sliced
1 cup seeds, toasted

Mint Yoghurt:
½ cup coconut yoghurt
1 tsp apple cider vinegar
Good handful of fresh herbs, roughly chopped
1 tbsp tahini
Pinch of sea salt
Black Pepper

METHOD
Preheat the oven to 180C.

On one baking tray place the chopped green cabbage, then on another add the chopped purple cabbage. Drizzle both trays with oil and add a good pinch of sea salt. Place in the oven to cook for 8mins. Then turn the oven to its grill function and cook for a further 8-10mins.

Meanwhile, make the mint yoghurt. Add everything into a blender and blend until a smooth creamy sauce is formed. Set aside.

Once the cabbage is cooked, allow it to cool slightly. Then add the celery, spring onions and toasted seeds to the baking tray and gently toss. Transfer the salad onto a large round platter or serve it straight from the baking tray. Just before serving, dollop over the mint yoghurt dressing.

 

SERVING SUGGESTION

4 x Chatham Blue fillets
Your choice of pesto

METHOD

Preheat oven to 180 degrees.

In an oven proof baking tray, spoon on 1 table spoon of pesto per fillet and bake in oven for 8-10 minutes, or until cooked to your liking.
Serve on the side or cut up and add to the Salad for a little something extra in your dish.

This recipe was created using our award-winning Chatham Island Blue Cod...