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Breakfast recipes

Asian carrot juice dipping sauce with crispy tofu

35 minutes

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Aliums

Trout buddha bowl and butter-bean dressing

5 minutes

Bacon recipes

Crunchy vegetable salad with crumbled crispy bacon

30 minutes

Asian recipes

Brown rice nasi goreng

15 minutes

Tamarind chicken cabbage wraps with pistachio pesto

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T Woolworths Asian tamarind paste
1 T olive oil
4 free-range chicken breasts

For the pistachio pesto, blend:

100 g pistachios
¼ cup olive oil
2 garlic cloves, finely chopped
2 cups fresh coriander, finely chopped
8 cabbage leaves, blanched
2 Granny Smith apples, cut into matchsticks
1 x 90 g sachet Woolworths red onion pickled topper
50 g pickled ginger, for serving
15 g Woolworths tahini seed sprinkle, to garnish

Method

Preheat the oven to 180°C. Mix the tamarind paste and olive oil and coat the chicken breasts in the mixture.
Heat a nonstick pan over a high heat. Fry the chicken breasts on both sides until golden brown. Place on a baking tray and finish in the oven for 5 minutes, or until cooked through. Set aside and slice in half.
To assemble the wraps, spread the pistachio pesto onto one side of each cabbage leaf. Top with the red onion pickle, apple, ginger and tamarind chicken. Sprinkle over the tahini seed sprinkle and roll up.

Cook's note: Savoy, green, red… cabbage may be humble but, along with other trendier brassicas like kale and broccoli, is hard-hitting in the superfood stakes. High in vitamins, antioxidants and fibre, it’s an inexpensive addition to your crisper drawer.

3 QUICK WAYS WITH CABBAGE
1. Thinly slice cabbage and carrots and drizzle with almond butter thinned with coconut milk.
2. Use whole cabbage leaves as “bowls” for salads.
3. Stir-fry sliced cabbage in olive oil, adding a dash of apple cider vinegar when the cabbage is just wilted.

Discover more chicken recipes here.

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Everyday classic tomato sauce

Tom yam chilli shortrib

Rosemary salt-baked lamb rack

Bhisto with fried eggs

Asian carrot juice dipping sauce with crispy tofu

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Banger, onion and leek roast

Steak salad with torn figs

Turmeric-and-coconut cabbage

Trout buddha bowl and butter-bean dressing

Crunchy vegetable salad with crumbled crispy bacon

Brown rice nasi goreng

Quick-and-easy kimchi

Tamarind chicken cabbage wraps with pistachio pesto

Tamarind chicken cabbage wraps with pistachio pesto

Ingredients

Method