(Recipe adapted from this version)
I had a craving for scallops last night (panfried with butter, parsley and garlic) but didn’t want to have any carbs, so I went on the hunt for a nice chunky salad to fill us up.
I thought I might be able to toast the cumin in the TMX, but after 15 mins at Varoma temperature nothing was happening so I popped my cumin seeds into a pan. Any suggestions, guys?
Also, the original recipe calls for Gruyere but it was pretty expensive at my local Coles, so I opted for Swiss instead which seemed fine.
1 tbsp cumin seeds
20g rice wine or white wine vinegar (I used apple cider vinegar)
60g extra virgin olive oil
2 tsp Dijon mustard
Generous pinch Murray River pink salt flakes (I had these at home, but if you don’t I’m sure regular sea salt or a bit of table salt will be fine)
Pinch freshly cracked black pepper
400g green cabbage in chunks
50-60g shaved Gruyere cheese (or Swiss!)
1 spring onion, sliced on the angle (I forgot to get this so mine didn’t have any)
– Toast cumin seeds in a pan until fragrant, then set aside.
– Add vinegar, EVOO, mustard, salt and pepper into your TMX bowl and blend for 5 secs/speed 10.
– Add cabbage and cumin seeds to the bowl and blend for 4 secs/speed 4.
– Serve with gruyere and spring onion. Totally easy!
If you’re after something a little less exotic, the 6-second coleslaw is pretty awesome too.