Ingrédients
- 1 tbs vegan butter/olive oil
- 1 clove garlic, sliced fine
- 300g savoy cabbage, shredded fine
- 300g red cabbage, shredded fine
- 1 red onion, sliced fine
- 1 x 180g pouch Merchant Gourmet Whole Chestnuts
- Handful curly parsley, finely chopped
- 6 sage leaves
- Pinch sea salt & pepper
- Pinch dried chilli flakes
- Juice of 1/2 a lemon
- 1 x 180g pouch Merchant Gourmet Whole Chestnuts
- 2 tbs tahini
- 1 tbs balsamic vinegar
- Juice of half a lemon
- Pinch of sea salt & pepper
- 2 tbs curly parsley, finely chopped
- 4-6 slices of sourdough bread, grilled
CHESTNUT PUREE DRESSING
TO SERVE
Méthode
- Pre heat a large non stick pan over a medium and add the vegan butter or olive oil.
- When the pan is hot add the garlic, savoy, red cabbage, onion & chestnuts. Sauté the mixture for 4-5 minutes.
- Stir in the parsley, sage, seasoning, chilli & lemon. Continue to sauté the mixture for 2-3 more minutes.
- Meanwhile whisk together the dressing ingredients with a splash of water to make it more of a sauce like consistency.
- Stir 3-4 tablespoons of the dressing through the cabbage mixture.
- Top the grilled bread with lots of sautéed chestnuts & cabbage mixture, then drizzle over some of the dressing.
Good to know!
This recipe tastes great on bread but can also be served as a winter salad. Try adding some roasted root vegetables for a lighter dish!
