serves
4-6
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 red beetroot, trimmed and scrubbed
- ¼ wedge red cabbage, core removed
- 1 green apple, cut into matchsticks
- 3 medjool dates, pitted and thinly sliced
- ¼ bunch flat–leaf parsley, torn
Lemon dressing
- 125 ml (½ cup) extra virgin olive oil
- 2 tsp Dijon mustard
- 60 ml (¼ cup) lemon juice, approximately
- sea salt and ground black pepper, to taste
- dash red wine vinegar
3BD birdseed mix
- 2 tbsp slivered almonds
- 1 tbsp pepitas
- 1 tbsp currants
- 1 tbsp white sesame seeds, untoasted
- 1 tbsp black sesame seeds
- 1 tbsp black chia seeds
- 1 tbsp hemp seeds
Instructions
- For the lemon dressing, place all the ingredients in a bowl and whisk to combine.
- For the birdseed mix, heat a large frying pan over medium heat and toast the almonds until golden. Add the pepitas and toss well to gently toast. Transfer to a bowl, then add the remaining ingredients and stir to combine. Stand until cool, then store in an airtight container.
- Shave the beetroot and cabbage on a mandolin and place in a large bowl. Add the apple, dates and parsley, then pour over some of the dressing and toss to coat. Transfer to a platter and scatter with some of the birdseed mix and serve with the remaining dressing on the side.
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.
