Cabbage, broad bean and egg slaw

Author: Sam Campbell - Chef

Photographer: Bryce Carleton

This hearty slaw is full of texture and flavour, making the best of seasonal vegetables.

Serves: 4

Time to make: 30 mins

Ingredients

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Bring a small saucepan of water to boil. Add eggs and cook for 5 minutes. Remove pan from heat and run eggs under cold water. Peel and quarter.
In a bowl combine kale, olive oil and lemon juice. Gently massage dressing into kale. Set aside.
Spray a non-stick frying pan with oil and set over a medium heat. Add cabbage wedges and sear for 5 minutes, turning when golden. Add 1/4 cup water. Cover with lid and steam for 5 minutes.
Meanwhile, in a large salad bowl place walnuts, radishes, artichokes, broad beans and mint. Add steamed cabbage and kale.
In a small mixing bowl whisk mustard, horseradish, parmesan and vinegar. Whisk in grapeseed oil to emulsify. Add dressing to slaw and toss. Divide between 4 bowls, garnish with egg quarters and cracked black pepper and serve with pita pockets.

Make it gluten free: Check mustard and vinegar are gluten free, and use gluten-free wraps instead of pitas.

Calories 560 cal

Kilojoules 2340 kJ

Protein 26 g

Total fat 26 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 14 g

Sodium 510 mg

Calcium 400 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.