Ingredients

Method

• 4 Woolworths veg risotto Kiev
• 1⁄2 purple cabbage, shredded
• 3 spring onions, sliced
• 6 radishes, sliced
• 3 T coconut milk
• 1 tub Woolworths citrus salad dressing
• 500 g Woolworths frozen sweet potato chips
• 1 x 35 g sachet Woolworths seed-and-nut mix

Method

Ingredients

Bake the Woolworths veg risotto Kievs at 200°C for 15 minutes or until golden and crispy.

Shred the cabbage, then mix with sliced spring onions, sliced radishes, coconut milk and 1 T Woolworths citrus salad dressing.

Bake the frozen sweet potato chips at 180°C for 20–25 minutes, or until cooked through and crunchy.

Sprinkle over the Woolworths seed-and-nut mix and finish off with the remainder of the Woolworths citrus salad dressing.

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