Just as Ripe deli, in Richmond Rd, has become part of many Aucklanders’ everyday, so has their cookbook Ripe Recipes — A Fresh Batch. I can’t stop cooking from it because it is full of so much that I love to eat. They have a really generous way with flavour. This salad makes the best lunch and is a prime example of how the Ripe team can make something full of goodness taste so good.
Dressing
1 cup
Rocket
1 cup
Mint leaves
1
Lemon, zested and juiced
1 clove
Garlic, peeled and finely chopped
2 tsp
White vinegar
½ cup
Olive oil
½ tsp
Salt
1
Freshly ground black pepper, to season
Roasted seeds
¼ cup
Pumpkin seeds
¼ cup
Sunflower seeds
3 Tbsp
Sesame seeds
¼ cup
Tamari sauce
2 tsp
Sesame oil
Herby slaw
¼
Cabbages, finely sliced (300g) (Main)
2
Spring onions, white and green parts, finely sliced
Place all the dressing ingredients in a bowl and, using a stick blender, pulse until smooth. Store in a clean sterilised jar in the fridge for up to 3 days (makes 1 cup).
Heat oven to 180C. Grease and line a baking tray with baking paper.
To prepare the seeds, place the pumpkin, sunflower and sesame seeds in a small bowl. Add the tamari and sesame oil and mix to combine. Pour the seed mix on to the prepared tray and bake for 5-10 minutes or until golden. Give the tray a good shake halfway through cooking and keep an eye on the seeds so they do not burn. Remove from oven and set aside to cool.
To prepare the slaw, place the cabbage, spring onions, celery, silverbeet, rocket, mung beans sprouts, mint and parsley in a large bowl. Add the dressing and gently toss.
On a large serving platter, alternately layer some of the salad with a little cottage cheese and a sprinkle of seeds. Repeat until all of the salad, cottage cheese and seeds are arranged.
