There’s so much I love about summer – from hitting the beach to reading outside with the sun beaming down, I can’t get enough of my favourite season. And with summer comes another favourite thing – Barbecues! The summer barbecue is classically Kiwi, and I’ve definitely been to a few over the past few months. As much as I love a sausage and bread, I’m definitely into the heathier options, which is why I always go equipped with this scrummy Italian Coleslaw.
This coleslaw is super easy to make, especially if you have a brand spanking new food processor! (I got the Russell Hobbs Graphite
Food Processor for Christmas).
Preparation time: 10 minutes
Serves: 4-6
INGREDIENTS
– 175 g podded peas
– ¼ white cabbage
– 1 baby Cos lettuce
– 1 small fennel bulb
– ½ red onion
– 3 radishes
– ½ cup each of loosely packed basil, continental parsley & mint coarsely torn
– 1 tblspn salted baby capers rinsed
– 80 ml extra virgin olive oil
– 20g Parmigiano Regianno finely grated
– ½ tspn dried chilli flakes
– Juice of ½ a lemon
– Pinch salt & pepper
INSTRUCTIONS
Place peas in a pot of boiling water and blanche for just 2 minutes. Drain and cool.
Using the fine slicing attachment of your food processor, finely slice the cabbage, Cos lettuce, fennel, onion and radish and place in a large mixing bowl.
Using the chopping blade of your food processor, place extra virgin olive oil, chilli flakes, salt, pepper and lemon juice in the food processor bowl and pulse for 1 minute to combine.
Place all salad ingredients on a large serving platter, pour over dressing and capers. Add the basil, parsley, mint and Parmigiano Regianno. Toss to combine and serve immediately
Image / Supplied