Crunchy Slaw + Herby Spread

by David Frenkiel

Crunchy Slaw + Herby Spread

The base

  • 2 x 150 g jar Stockeld Spread 
  • 1 tsp capers
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 lemon (save the juice for the dressing)
  • 5 tbsp extra virgin olive oil
  • 1 apple, cored
  • 2 celery stalks
  • 1⁄2 small white cabbage
  • Sea salt and freshly ground black pepper 

To serve

  • 1 avocado, cubed 
  • handful of toasted, salted walnuts 
  • Place the Spread in a bowl.
  • Chop capers, parsley and dill and add half of it to the spread along with lemon zest, salt and pepper. Mix together.
  • Add the rest of the herbs and capers to a glass along with the oil, lemon juice, salt and pepper (you can also add 1 tsp maple syrup if you prefer it sweeter). 
  • Use a mandoline to finely slice the apple, celery and cabbage and add to a bowl. Drizzle half of the dressing over the salad and toss together. 
  • Divide the Spread mixture between 4 bowls and use the back of a spoon to smear it across the base of each bowl and up one side.
  • Place the slaw in the centre of the bowl, then top with the avocado, toasted walnuts and the last of the dressing.

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