- makes 6-8 cups serves
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 large zucchini
- 2 large carrots
- 80 g block tasty cheddar
- 1 small red onion
- 1 green apple
- 1 large beetroot or ½ red cabbage
- 4 organic eggs, hard-boiled, cooled and peeled
- mayonnaise, guacamole or basil pesto and small basil leaves
Instructions
- Chop the zucchini, carrots, cheese, onion, apple and beetroot or cabbage into chunks that will fit into your grater unit.
- Using a food processor fitted with the grater attachment, feed the ingredients through the feeder tub with the machine running and then blitz in descending order. If using a box grater, grate directly into a large salad bowl. Pass the boiled eggs through the grater last.
- Scoop the grated vegetable mixture into jars and dollop with mayo, pesto or guacamole. Seal and refrigerate until ready to serve.
Note
• The grated vegetable mixture can be turned into Rainbow fritters after a day or two – drain the liquid, add chia seeds or cornflour and 1–2 eggs.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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