Lively Lemon Slaw
I love lemons. When I was younger I went through a lemon stage, eating whole lemons whenever I could get my hands on them. Lemons are well reported to aid digestion, while also providing an alkalizing effect once inside the body. Often referred to as the Botox of the fruit bowl, lemons help prevent fruits or veggies turning brown, so your SuperSlaw will stay looking fresh. Perfect if you need to create a slaw for the following day.
|1 head (400g)||of broccoli, cut into quarters|
|2 handfuls||of flat-leaf parsley|
|2 handfuls||of coriander|
|2||large spring onions (or 3 if they have small bulbs)|
|2||lemons, peeled and deseeded|
|drizzle||of olive oil|
You will need a food processor
Place the central chopping attachment into the main bowl of the food processor.
Place the broccoli in the bowl and replace the lid.
Pulse it, in short bursts, into small, chunky pieces. Don’t use the continuous pulse button or your mixture will be too fine.
Tip the broccoli into a waiting bowl.
Add the herbs, spring onions and fully peeled lemons to the food processor. Don’t worry about mashing the lemons, they will mix into the slaw, creating a fantastically bold flavour. Pulse until chopped, then tip out over the chopped broccoli and stir together with a spoon.
Season to taste with the sumac and sea salt. Drizzle over a couple of tablespoons of olive oil to taste. It should be enough to just coat the mixture, but not make it too wet. Give the slaw a final stir to mix everything together.
Morph your slaw Sweet Potato + Lively Lemon Fish Cakes
Boil a large, chopped sweet potato until cooked, about 12 minutes. Drain and mash.
Mix your slaw into the mash.
Add tinned salmon and 1 egg white to bind.
Mix together and shape handfuls into patties.
Pan-fry or bake at 180ºC for 20 minutes.
Toppers Perfect with a piece of white fish, such as cod or hake. Add a handful of cooked quinoa for a complete macronutrient-tastic meal.