Recipe: Mila Arena – V on Wheels | Images: Alex Spodyneiko
Rainbow-food lovers: If you think a salad is just a leafy introduction to your main meal, check out this gourmet salad recipe! Definitely a main to WOW your guests. Try a healthier twist on the typical deep-fried falafel with an oil-free baked version.
Approx 10 serves
½ white cabbage, outer leaves removed, shredded
½ red cabbage, outer leaves removed, shredded
2 medium carrots, peeled, shredded
½ cup fresh parsley leaves, coarsely chopped
1 cup cherry tomatoes
¼ cup fresh mint leaves
1 tsp white sesame seeds
juice of 2 lemons or more to taste
¼ tsp Himalayan/sea salt or more to taste
¼ tsp ground black pepper or more to taste
Quarter the cabbages through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Shred the carrots and place them in a very large bowl.
Add the chopped parsley, mint and tomatoes to the cabbage and toss to mix.
Season with lemon juice, salt and pepper. Sprinkle the sesame seeds on top.
1 garlic clove
1 large beetroot, boiled until soft
½ cup thick soy/coconut yoghurt
juice of ½ lemon
¼ tbsp white sesame seeds
Himalayan/sea salt to taste
Dice the cooked beetroot and set aside for 10 minutes to drain.
Place remaining ingredients in a blender, add the beetroot and blend until smooth.
Serve in a small bowl and top with white sesame seeds.
1 can chickpeas (400g), drained
1 garlic clove, minced
1 medium onion, finely chopped
¾ tsp cumin, grounded
½ tsp Himalayan/sea salt
½ tsp ground black pepper to taste
2 tbsp chickpea flour (or gluten-free flour)
Preheat the oven 200°C.
Combine chickpeas, garlic, onion, cumin, salt, and pepper in a medium bowl. Add flour and combine well.
Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls (about the size of a ping-pong ball). Slightly flatten.
Bake until golden brown, about 10–15 minutes.