Recipes for starters & light meals

Breakfast recipes

Sticky apricot chicken wings

30 - 45 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.

Spinach lasagne

Pot bread

Italian fondue

Tropical smoothie bowl

Chocolate avo oat bowl

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

Asparagus with nectarines and truffle vinaigrette

Prawn salad with black sesame tahini

Mexican-style seared tuna nacho salad

Avocado, kale and tahini toast

Avocado, radish and anchovy toast

Sticky apricot chicken wings

Fattoush salad with koftas

Confit tomatoes in garlic-and-anchovy oil

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Ingredients

Method