red wine vinegar Archives

Mediterranean

Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Burger recipes

Virgil Kahn’s beef burger with double-fried, hand-cut chips

1 hour

Broccoli recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Nut recipes

Plum, goat’s cheese and hazelnut salad

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

Mediterranean

Hummus, falafel and pita crouton salad

1 hour

Asparagus recipes

Hand-cut rump burgers with onion rings and monkeygland sauce

1½ hours

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Dressing recipes

Monkey gland sauce

35 minutes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Serves 4

Difficulty Easy

Prep Time 1 hour 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 300 g packs Woolworths turmeric-and-chilli cauli florets
4 pita breads
1 cup red wine vinegar
1 t caster sugar
2-3 turnips, thinly sliced
50 g pumpkin seeds, toasted
4 T Woolworths dairy-free coconut yoghurt
2 T olive oil
1⁄2 lemon
fresh coriander, for serving
chopped red chilli, for serving

Method

Grill the Woolworths turmeric-and-chilli cauli florets for 5–10 minutes. Toast the pita breads in a dry pan or in the oven.

Bring the red wine vinegar, caster sugar and a squeeze of lime juice to a simmer. Add thinly sliced turnips and allow to stand for 2 minutes, then remove from the heat. Allow to pickle in the juices for 1 hour.

For the drizzle, combine Woolworths dairy-free coconut yoghurt, olive oil and the juice of 1⁄2 lemon.

Fill the pita pockets with the cauli florets, top with the turnip pickle and drizzle over the dressing. Garnish with toasted pumpkin seeds, fresh coriander and chopped red chilli. Season to taste.

Browse more vegan recipes here.

This recipe features in the September 2018 issue of TASTE Magazine - on sale now. Get your hands on the issue for plant-based eating inspiration! Discover more here.

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Avo ritz fish burger

Seared tuna with agrodolce

Gregory Czarnecki’s potato omelette with dandelion salad

Virgil Kahn’s beef burger with double-fried, hand-cut chips

No-cook broccoli-and-cashew gnudi with olive salsa

Plum, goat’s cheese and hazelnut salad

Buffalo wing-style cauliflower tacos

Hummus, falafel and pita crouton salad

Asparagus tarts

Hand-cut rump burgers with onion rings and monkeygland sauce

Spicy pilchard frikkadels with pearl barley and tomato salsa

Monkey gland sauce

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Ingredients

Method