Sweet & Sticky Pork Meatballs

Sweet & Sticky Pork Meatballs

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g Coles pork mince
1–2 teaspoons grated ginger
1–2 grated garlic cloves
1 teaspoon sugar
½ teaspoon chilli flakes
¼ teaspoon white pepper
2–3 tablespoons breadcrumbs
2 finely sliced spring onions, and
2 tablespoons soy sauce

Glaze
1 tablespoon hot sauce
1 minced garlic clove
1 tablespoon rice wine vinegar
1 teaspoon fish sauce
1 tablespoon honey
1 tablespoon soy sauce

Slaw
Shredded cabbage
Carrot
Sliced cucumber
Sliced chilli
Spring onion
Coles sea salt
Sugar
Fish sauce
Juice of 1 lime

Method

Begin by mixing the pork mince with grated ginger, garlic, sugar, chilli flakes, white pepper, breadcrumbs, spring onions, and soy sauce until the flavors meld together.

Using your hands, gently shape the mixture into small meatballs. Heat a drizzle of olive oil in a pan over medium-high heat and cook the meatballs until they become caramelised and golden on all sides. While they cook, whisk together the glaze ingredients in a small bowl. Once the meatballs are nicely browned, lower the heat and pour the glaze over them

To serve, arrange the glazed meatballs on a bed of salad made with cabbage, carrot, cucumber, chilli, and spring onion, then drizzle with the tangy dressing. Enjoy your Coles Pork Mince Meatballs!

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Crispy Lamb Pitas

Crispy Lamb Pitas

Recipe by Courtney Roulston

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g Coles Lamb mince 
2 cloves garlic, finely minced 
1 heaped teaspoon ground cumin 
1 heaped teaspoon dried oregano 
2 teaspoons Dijon mustard 
4 pita breads (around 18cm in size) 
2 tablespoons extra virgin olive oil 
1 pack baby cucumbers/ qukes, sliced into quarters lengthways 
1 small red onion, sliced into thin wedges 
¼ bunch mint, leaves picked 
1 cup Greek yoghurt to serve

Method

Place the mince in a large mixing bowl with garlic, cumin, dried oregano, mustard, salt, and pepper, and mix until all the flavors meld together. Divide the mixture evenly into four portions, and generously spread one portion onto each pita bread, making sure to cover every edge. In a large frying pan or on a BBQ plate, heat half of the oil over medium heat. Place the pitas meat-side down and cook until the meat is crispy and cooked through—about 3–4 minutes—before flipping and cooking the other side for another 2 minutes. Once done, cut each pita into quarters and arrange them on a serving platter. Finally, top the dish with a scattering of fresh cucumbers, onions, a drizzle of yoghurt, and mint leaves for a burst of refreshing flavor. Enjoy!

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Cos Lettuce & Radish Salad with Yoghurt Dressing

Cos Lettuce & Radish Salad with Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 head cos lettuce, chopped
4 radishes, thinly sliced
100g snow peas, thinly sliced
2 shallots, finely sliced
2 tbs fried shallots
½ cup Jalna Greek Yoghurt
1 tsp Worcestershire Sauce
1 tsp Coles Dijon Mustard
1 tbs vinegar
2 anchovies, finely chopped
1 tbs Squeaky Gate Extra Virgin Olive Oil
Coles Sea Salt, to taste
Coles Black Pepper, to taste
Fresh dill, for garnish

Method

In a bowl, combine the yoghurt and Worcestershire sauce, stirring well. Add the Dijon mustard, vinegar, anchovies, sea salt, and black pepper. Mix until smooth and well combined.

Add the cos lettuce to the bowl and toss with tongs to coat in the dressing. Add the sliced radishes and mix again.

Slice another cos lettuce and add it to the bowl. Toss gently to combine.

To plate, arrange the dressed lettuce and radishes on a serving dish. Sprinkle over the sliced shallots and fried shallots. Garnish with fresh dill.

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Bun Cha Cos Lettuce Cups

Bun Cha Cos Lettuce Cups

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g pork mince
2 spring onions, finely chopped
1 red chilli, finely chopped
2 garlic cloves, minced
1 tbs sugar
1 kaffir lime leaf, finely chopped
2 tbs coriander stems, finely chopped
2 tbs Ayam Fish Sauce
1 tsp Coles Sea Salt
1 tbs Squeaky Gate Olive Oil
1 cos lettuce, leaves separated

Method

In a large bowl, combine pork mince, spring onions, chilli, garlic, sugar, lime leaf, coriander stems, fish sauce, and sea salt.

Mix well using your hands until all ingredients are evenly incorporated.

Heat Squeaky Gate Olive Oil in a pan over medium-high heat. Shape the mixture into small patties and place them in the pan.

Cook for 3-4 minutes on each side, flipping when caramelised.

To serve, place patties into cos lettuce leaves and enjoy!

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Prawn Chawanmushi

Prawn Chawanmushi

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Kombu (dried kelp), 1 sheet
Warm water, 500ml
Large prawns, 6, peeled, heads and tails reserved
Dried shiitake mushroom, 1
Mirin, 1 tbsp
Soy sauce, 1 tbsp, plus a splash extra
Eggs, 4
Sake, 1 tsp
Caster sugar, ½ tsp
Shelled edamame, ¼ cup
Fresh salmon roe, to serve

Method

To make dashi, add kombu to warm water and let it infuse over low heat for 5 minutes. Remove kombu. Add prawn heads and tails, mirin, dried shiitake mushroom, and soy sauce. Bring to a simmer, ensuring it does not boil, and let cook for 30 minutes. Remove from heat and allow to cool to room temperature.

Crack eggs into a bowl. The ratio is two eggs per cup of dashi. Add sake, caster sugar, and a splash of soy sauce, then whisk to combine. Pour two cups of dashi into the egg mixture, straining as you add it to ensure a smooth custard.

Place a few ramekins into a bamboo or metal steamer. Add peeled prawns to the bottom, followed by edamame and shiitake mushrooms. Ladle in the custard mixture to cover the base ingredients. Top with a butterflied prawn and a few edamame. Cover the ramekins with lids or foil and steam for 12 to 15 minutes until just set. Serve warm, topped with fresh salmon roe.

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Envy Apple Fennel Salad with Pan Seared Pork Chop

Envy Apple Fennel Salad with Pan Seared Pork Chop

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 fennel bulb, thinly sliced
1 Envy apple, thinly sliced
2 celery stalks, thinly sliced
⅓ cup parsley, roughly chopped
¼ cup pomegranate seeds
⅓ cup walnuts, roughly chopped
1 lemon, halved
¼ cup extra virgin olive oil
2 bone-in Coles pork loin chops
Shaved Parmigiano Reggiano
Coles salt and black pepper

Method

Preheat the BBQ to medium heat. Season the pork chops with salt and black pepper, drizzle with extra virgin olive oil, and grill for 4–5 minutes on one side. Flip and cook for another few minutes until cooked through. Set aside to rest.

Place the lemon halves, flesh side down, onto the BBQ and cook until caramelised. Squeeze the juice into a small jar, add the extra virgin olive oil, and season with salt and black pepper. Shake well to create a vinaigrette and set aside.

In a large bowl, combine the fennel, apple, celery, parsley, pomegranate seeds, and walnuts. Drizzle with the vinaigrette and toss to coat.

Slice the pork off the bone and cut into thin slices. Arrange the salad on a serving plate, top with the sliced pork, and finish with shaved Parmigiano Reggiano.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

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Bacon & Cider Braised Cabbage

Bacon & Cider Braised Cabbage

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 small green cabbage, cut into wedges
200g bacon, diced
1 onion, finely sliced
2 cloves garlic, minced
1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco Unsalted Butter, plus extra for finishing
½ cup cider
½ cup Coles vegetable Stock
1 tsp Coles sea salt, plus more to taste
1 tbs Coles baby capers
2 sprigs thyme, leaves picked
1 bunch chives, finely chopped
½ bunch parsley, finely chopped

Method

Heat a large pan over medium heat. Add the bacon and cook until golden and crisp.

Add the onion and garlic to the pan and cook until softened. Pour in the olive oil, add a pinch of salt, and stir to combine.

Cut the cabbage into wedges and place them into the pan. Allow to caramelise, then add the butter. Let it cook for a few minutes until golden brown.

Pour in the cider and vegetable stock. Reduce the heat and let it simmer until the cabbage is tender and deeply caramelised.

Scoop the cabbage onto a serving plate. Sprinkle over the capers, parsley, and chives. Season with sea salt and finish with an extra knob of butter.

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Crispy Cabbage Salad with Honey Citrus Dressing

Crispy Cabbage Salad with Honey Citrus Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Squeaky Gate extra virgin olive oil 2 tbs
Sesame oil 2 tbs
Coles honey 1 tbs
Coles hot english Mustard 2 tsp
Juice of 1 orange
Coles sea salt to taste
½ head cabbage, finely shredded
4 radishes, thinly sliced
3 spring onions, sliced
¼ cup almonds, toasted and roughly chopped
½ cup crispy noodles

Method

In a small bowl, whisk together extra virgin olive oil, sesame oil, honey, hot english mustard, orange juice, and sea salt until well combined.

Place shredded cabbage in a large bowl. Pour over the dressing and toss to coat.

Add sliced radish and spring onions, then gently stir through.

To serve, arrange the dressed cabbage on a plate. Top with extra radish slices, toasted almonds, and crispy noodles.

Drizzle with a little extra extra virgin olive oil before serving. Enjoy!

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Tomato & Artichoke Spaghetti

Tomato & Artichoke Spaghetti

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

1 packet of San Remo spaghetti
Fresh parsley, to garnish
1 packet Perino tomatoes, halved
1 jar artichoke hearts (280g), drained
½ cup Parmigiano Reggiano, grated
1 lemon, zest and juice
3 garlic cloves
Coles salt and pepper
Extra virgin olive oil

Method

Bring a pot of water to the boil and cook the spaghetti according to packet instructions.

Meanwhile, place the artichoke hearts, Parmigiano Reggiano, lemon zest, garlic, lemon juice, extra virgin olive oil, salt and pepper into a food processor. Blitz until creamy.

In a medium pan, lightly cook the halved Perino tomatoes until warmed through, then set aside. In the same pan, add the artichoke paste and stir over low heat.

Once the spaghetti is cooked, drain and add it to the pan with the artichoke paste. Toss together, adding reserved pasta water as needed to achieve the desired consistency. Add the tomatoes back into the pan and mix well.

Season with salt and pepper, drizzle with extra virgin olive oil, and finish with an extra grating of Parmigiano Reggiano. Garnish with fresh parsley and serve.

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Red Pesto & Yoghurt Pan Fried Potato Salad

Red Pesto & Yoghurt Pan Fried Potato Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients
1kg red royal potatoes, boiled until tender, then drained and allowed to steam and cool
Extra virgin olive oil
Coles sea salt
¼ cup blanched almonds, roasted
1 red capsicum, charred and peeled
2 garlic cloves
1 red chilli, seeds removed
¼ cup parmesan cheese, grated
¼ cup olive oil
1 cup Jalna Organic Biodynamic Dairy Yoghurt
Fried rosemary leaves
¼ bunch parsley, chopped

Method

Heat a layer of olive oil in a large frypan. Add the potatoes, season with sea salt, and cook until golden and crispy all over.

In a mortar and pestle, crush the almonds with a pinch of salt into a loose paste. Add the garlic, red capsicum and chilli, then pound into a pesto texture. Mix in the parmesan and olive oil until combined.

In a large bowl, mix the pesto with yoghurt. Add the pan-fried potatoes and toss to coat.

Serve on a platter, topped with fried rosemary and chopped parsley.

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Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
½ cup Coles mayonnaise
1 tbs Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbs Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, combine tuna, baby capers, garlic, mayonnaise, lemon juice, salt and pepper. Blitz until smooth and creamy. Taste—it should be salty and rich.

Drizzle the cut sides of the cos lettuce with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Transfer to a serving plate, fanning the leaves slightly. Drizzle with fresh lemon juice, spoon over the tonnato sauce, and finish with chilli flakes and finely sliced red onion.

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Sesame & Herb Crusted Salmon with Fennel & Radish Salad

Sesame & Herb Crusted Salmon with Fennel & Radish Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients

2 Huon salmon steaks skin on
½ cup sesame seeds
½ cup panko breadcrumbs
¼ cup parsley finely chopped
Zest of 1 lemon
Coles sea salt to taste
Coles black pepper to taste
2 tbs extra virgin olive oil
1 fennel bulb thinly sliced
Fennel fronds chopped
4 radishes thinly sliced
2 cups mixed salad leaves
Juice of 1 lemon

Method

Remove the skin from the salmon steaks. In a bowl, combine sesame seeds, panko breadcrumbs, parsley, lemon zest, salt, and pepper. Transfer the mixture to a plate and coat the salmon on all sides.

Heat extra virgin olive oil in a pan over medium heat. Once hot, add the salmon and cook for 2 minutes on each side. Sear the edges to ensure even cooking.

Meanwhile, in a salad bowl, combine fennel fronds, radishes, and mixed salad leaves. Add thinly sliced fennel, lemon juice, salt, and extra virgin olive oil. Toss to combine.

To serve, place the salad on a plate and top with the cooked salmon. Enjoy!

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Roasted Cauliflower, Anchovy & Caper Rigatoni

Roasted Cauliflower, Anchovy & Caper Rigatoni

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 pack San Remo rigatoni
1 medium head cauliflower, cut into small florets
¾ tsp Coles sea salt
½ tsp cracked black pepper
⅓ cup extra virgin olive oil
3 tbs capers, rinsed
3 garlic cloves, crushed
4 anchovy fillets, roughly chopped
Zest and juice of 1 lemon
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup Pecorino Romano, grated

Method

Preheat oven to 180°C.

Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain, reserving 1 cup of pasta water.

Toss cauliflower with sea salt, black pepper, and a drizzle of extra virgin olive oil. Spread on a baking tray and roast for 25 minutes, tossing halfway, until deeply golden.

When the cauliflower is almost ready, heat the remaining olive oil in a frypan over medium-high heat. Add capers and fry for 3 minutes, spooning hot oil over them until crispy. Remove with a slotted spoon and drain on paper towels.

Reduce heat to medium, then add garlic and anchovies. Cook for 1–2 minutes, until the garlic is golden and the anchovies have melted into the oil. Stir in the roasted cauliflower.

Add the cooked pasta and remove from heat. Stir through lemon zest, lemon juice, sea salt, black pepper, half the parsley, crispy capers, and Pecorino Romano.

Serve topped with extra Pecorino, crispy capers, fresh parsley, and a final seasoning of sea salt and black pepper.

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Plum, Tomato & Mozzarella Salad

Plum, Tomato & Mozzarella Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes

Ingredients

3–4 ripe plums, quartered
2 heirloom tomatoes, quartered
2 tbs balsamic vinegar
Extra virgin olive oil, for drizzling
1 ball fresh mozzarella, torn
10 basil leaves
Coles sea salt and black pepper

Method

Place the plums and tomatoes in a bowl. Drizzle with balsamic vinegar, season with sea salt and black pepper, and gently toss to coat.

Arrange the torn mozzarella on a serving plate, then scatter the dressed plums and tomatoes over the top.

Finish with fresh basil leaves and a generous drizzle of extra virgin olive oil.

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Spiced Cheesy Yoghurt Cauliflower Bake

Spiced Cheesy Yoghurt Cauliflower Bake

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Cauliflower
1 whole cauliflower, boiled for 6 minutes in salted water, then drained and cooled

Spiced Cheesy Yoghurt
1 cup Jalna Organic Biodynamic Dairy Yoghurt
1 tsp turmeric
1 tsp curry powder
1 tsp garam masala
1 large green chilli, finely chopped
1 cup cheddar cheese, finely grated
1 piece feta, crumbled
¼ cup parmesan cheese, finely grated
½ bunch coriander, chopped
Squaky Gate Extra Virgin Olive Oil
Coles sea salt

Method

Preheat oven to 180°C.

In a large bowl, combine the spiced cheesy yoghurt ingredients with a drizzle of extra virgin olive oil and a pinch of sea salt. Mix until well combined.

Place the cauliflower on a cast iron pan or a lined baking tray. Spread the cheesy yoghurt mixture evenly over the cauliflower. Grate over extra cheese and drizzle with extra virgin olive oil.

Bake for 45–55 minutes, or until the sauce is golden, the cheese is melted, and the cauliflower is cooked through.

Garnish with extra virgin olive oil, a sprinkle of sea salt, and chopped coriander. Serve as a side to a roast or curry.

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Cumin Lamb Cutlets with Mustard & Mint Sauce

Cumin Lamb Cutlets with Mustard & Mint Sauce

Recipe by Courtney Roulston

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

8 Coles lamb cutlets
1 tsp ground cumin
Zest of ½ lemon
1 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste

Mustard & Mint Sauce

1 cup mint leaves, plus extra to garnish
½ cup coriander leaves
2 green spring onions
½ long green chilli
1–2 tsp honey
2 tsp Dijon mustard
Juice of ½ lemon
2 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste

Method

Heat a heavy-based frying pan over medium heat. Coat the lamb cutlets with cumin, sea salt, black pepper, lemon zest, and 1 tablespoon of oil. Grill for two to three minutes on each side until caramelised and fragrant. Set aside to rest in a warm place.

For the sauce, blend mint, coriander, spring onions, chilli, honey, mustard, lemon juice, remaining oil, salt, and pepper in a high-speed blender until smooth and vibrant green.

Arrange the lamb cutlets on a serving plate. Drizzle with some of the green sauce and garnish with extra mint leaves. Serve with lemon wedges on the side.

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Korean BBQ Pork Belly Lettuce Cups

Korean BBQ Pork Belly Lettuce Cups

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes (plus 2 hours marinating)
Cook Time: 10 minutes

Ingredients

Pork Marinade
500g thinly sliced pork belly, rind off
2 tbs doenjang (Korean fermented soybean paste)
2 tbs gochujang (Korean red pepper paste)
2 cloves garlic, grated
1 tsp grated ginger
1 tbs sesame seeds
½ cup pineapple juice
1 tbs mirin
1 tsp soy sauce
1 tsp sesame oil

Chilli Flake Spring Onions
1 cup spring onions, thinly sliced
1 tbs white vinegar
1 tsp gochugaru (Korean chilli flakes)
1 tsp sugar
1 tsp soy sauce
1 tsp sesame oil
Ice water

Fresh lettuce leaves

Method

In a bowl, whisk together the doenjang, gochujang, grated garlic, grated ginger, sesame seeds, pineapple juice, mirin, soy sauce, and sesame oil. Reserve a small portion of the marinade for dipping sauce. Add the pork belly strips to the remaining marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight for more flavour.

Heat a griddle pan or BBQ over high heat. Cook the marinated pork belly in batches, allowing it to caramelise and develop a golden-brown crust. Flip and cook until slightly charred and cooked through.

Soak the thinly sliced spring onions in ice water for a couple of minutes to make them crisp. Drain well. In a small bowl, mix white vinegar, gochugaru, sugar, soy sauce, and sesame oil. Add the drained spring onions and toss to coat.

Place fresh lettuce leaves on a plate. Cut the cooked pork belly into bite-sized pieces. Serve with the chilli flake spring onions and the reserved dipping sauce.

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Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

1 head broccoli
1 small cauliflower
2 shallots, finely sliced
2 tbs apple cider vinegar
1 tbs brown sugar
1 red chilli, finely chopped
1 tsp fennel seeds
2 tbs Squeaky Gate extra olive oil
Coles sea and black pepper to taste

Method

Heat olive oil in a pan over medium heat. Add shallots and sauté until soft. Stir in apple cider vinegar, brown sugar, and fennel seeds, cooking for another minute until fragrant.

Cut the broccoli stem, slice it thinly, and separate the florets. Use a mandoline to finely shave the broccoli florets into thin slices. Halve the cauliflower, trim the base, and thinly slice the florets.

Combine the shaved broccoli, cauliflower, chilli, and the prepared dressing in a large bowl. Season with salt and pepper. Toss well to coat the vegetables evenly.

Serve in a bowl and enjoy!

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