1 Red Cabbage -Small
1 Sweet Potato - Medium
2 Cooked Beetroot
1 pkt Mixed frilly Lettuce
50g Goats cheese
100g Seedless Black Olives
2 Tbsp Roasted Seeds
2 Tbsp Middle Eastern Spice
1 Tbsp Ancient Egyptian Dukkha.
1 TbsTbspsp Ancient Egyptian Dukkha.
Thinly slice Aubergine and Sweet Potato, coat well with Middle Eastern Spice, heat oil in a small pan on medium to high, deep fry aubergine and sweet potato together till crispy. Set aside.
Heat olive oil in a small non stick frying pan, add onions and Ancient Egyptian Dukkha, caramelize, set aside.
Cut red cabbage into thin slices
Place Lettuce in a salad bowl
Add Beetroot,, caramelized onions, sweet potatoes and aubergines, Olives, Red Cabbage, dollops of Goats cheese and roasted seeds.
1 Green Apple
2 Tbsp Olive and Canola Mayonnaise
1 tsp Desert Himalayan Herb Salt
1 Tbsp lime juice.
1 tsp fresh garlic paste
Blend the above ingredients into a smooth consistency.
Drizzle over salad.
You may add some balsamic vinegar for extra flavour.