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Rainbow Cabbage Salad

A delightfully light and refreshing summer salad
Difficulty Level: Easy
Serves: 4


Canola oil, for frying
½ head of red cabbage, shredded
1 sweet potato, peeled and chopped into bite size pieces
½ cup of parsley, shredded
Seeds of 1 pomegranate
250g block of halloumi, sliced
2 garlic cloves, diced
1 tablespoon of butter
¼ teaspoon of brown sugar
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
2 tablespoons of lemon juice
2 tablespoons of toasted pine nuts


  1. Combine sweet potato, butter, brown sugar and 1½ cups of water in saucepan and bring to a boil. Simmer for approx. 15mins or until potato is tender and most of the water has evaporated
  2. Mix in olive oil, parsley, pine nuts, lemon and vinegar and cook for a further 3-4mins. Set aside
  3. Cook cabbage and garlic on medium in a wok or large saucepan. Cook for 5mins or until cabbage has wilted
  4. Cook halloumi on high, frying for 1 min on either side or until browned
  5. To serve, layer cabbage with sweet potato mixture, pomegranate and halloumi