Smoky Pepper Slaw
Introduction
Peppers are known to contain a compound called capsaicin, which studies have shown in large amounts can have a positive impact on raising the metabolism. Peppers are also super high in vitamins (A, B6 and C), so I love this as a winter warmer too if colds and flu are lurking. If you need to sweeten things a little, just add a dash of tomato purée into the mix.
Ingredients
| 4 | mixed red peppers (I use 2 small sweet peppers and 2 large), deseeded and any core removed |
| ½ | small red onion |
| ½ tsp | smoked paprika |
| ½ tsp | smoked chilli (I use it straight from a jar) |
| Splash | of balsamic vinegar |
| Splash | of olive oil |
| ½ | medium sweet cabbage, core removed and chopped into quarters |
| 4-5 handfuls | of spinach |
| Sea salt | |
| dash | of tomato purée (optional) |
Essential kit
You will need a food processor
Instructions
Place the peppers, onion, paprika and chilli into the main bowl of the food processor with the central chopping attachment and pulse until similar to a paste.
Stir in the balsamic and olive oil and place in a waiting bowl.
Repeat by adding in the cabbage and pulse until a chunky chop. Add to the bowl.
Whizz the spinach in the food processor or shred by tearing or chopping with a knife.
Mix all of the ingredients together and stir, then taste and season. Add in a dash of tomato purée if you prefer the mixture a little sweeter.
Morph Your Slaw: Baked Aubergine with Smoky Pepper Slaw
Slow bake 2 aubergines whole at 180ºC for 45–60 minutes or until cooked through (the flesh should be mushy).
Scoop out of the aubergine flesh and mix into any leftover slaw.
Pan-fry the mixture for 1–2 minutes.
Top with chopped tomatoes and shredded beef.
Toppers: Shredded roast beef.
