Cabbage and Jalapeño Slaw with Lime Mayo (gf) (v)

This zingy and fresh slaw packs the heat with slices of fresh chilli. It’s perfect served alongside fatty meats or in tacos.

40 grams pumpkin seeds 1 tablespoon olive oil

½ teaspoon each smoked paprika and ground cumin

½ small savoy cabbage, shredded

1 green apple, cored, cut into thin matchsticks

Preheat the oven to 180oc.

2 green chillies, thinly sliced (use jalapeño or Anaheim chillies)

LIME MAYO

¼ cup good-quality mayonnaise 1 clove garlic, crushed ¼ teaspoon cracked pepper zest 1 lime 1 tablespoon lime juice

EQUIPMENT: Line a baking tray with baking paper.

In a small bowl, combine pumpkin seeds, olive oil, smoked paprika and ground cumin. Place on the prepared baking tray and roast for 8 minutes. Set aside to cool.

MAYO: In a bowl, combine all the ingredients.

Place the cabbage, apple and chillies in a large bowl. Add the mayo and toss to combine. Top with the pumpkin seed mixture. SERVES 4