Smoky Pepper Slaw
Enjoy the combination of sweet peppers, smoky paprika and fiery chilli in this simple slaw recipe. This salad makes for an excellent base for many dinner recipes.
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.
|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|
|dash||of tomato purée (optional)|
You will need a food processor
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.