Ingredients
| 40 g | Pumpkin seeds (Main) |
| 1 Tbsp | Olive oil |
| 1 tsp | Smoked paprika (Main) |
| 1 dash | Sea salt |
| ½ | Cucumber |
| 1/8 | Red cabbages, shredded (Main) |
| 1/8 | Savoy cabbages, shredded (Main) |
| 1 | Carrot, peeled and julienned (Main) |
| ½ | Red onions, thinly sliced |
| 1 | Spring onion, thinly sliced |
| 1 | Royal gala apple, quartered and thinly sliced |
| ⅔ cup | Best Foods Mayonnaise (Main) |
| 1 | Lime, zest and juice (Main) |
| 1 clove | Garlic, minced |
| 1 large bunch | Coriander leaves |
AdvertisementAdvertise with NZME.
Directions
- Heat oven to 160ºC and line a baking tray. In a bowl, toss together pepitas, olive oil, smoked paprika and a pinch of sea salt. Spread out on to a lined tray and bake for 10-15 minutes or until pepitas are golden and roasted. Set aside to cool.
- Cut cucumber in half lengthways and scoop out seeds. Julienne cucumber and place in a large bowl. Add the shredded cabbage, carrot, red onion, apple, spring onion and toss to combine.
- In a separate bowl, combine mayonnaise, lime zest and juice and minced garlic.
- Toss together slaw and mayonnaise and top with pepitas and fresh coriander leaves.
See more BBQ recipes for your vegetarian mates
Recipe by Olivia Galletly from
.
Olivia Galletly has become known for her use of seasonal veggies and adaptations of old classics. Olivia has developed her own vegetarian-friendly combinations for National BBQ day, pairing chickpea, zucchini and halloumi fritters with a zingy Mexican slaw.
