This salad embraces the produce winter has to offer. Roasting the cabbage and pumpkin is key to unlocking their natural sweetness and flavour, which pairs perfectly with the savoury cashew sauce and lamb koftas.
This Week
9 Dec - 15 Dec
Roasted Pumpkin, Cabbage and Chickpeas with a Herby Cashew Sauce and Koftas
- 1 hour
- 4
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Meal Prep Guide
Prepare the herby cashew cream sauce. (store in an airtight jar in the fridge)
Ingredients
- ½ cup raw cashews (soaked overnight or for 20 minutes in boiling water, then drained)
- ¼ cup water
- 1 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 garlic clove
- Salt and pepper
- ¼ cup fresh coriander (finely chopped)
Method
- To make the cashew cream. Simply add all ingredients to the blender, except the fresh coriander. Blend until smooth and creamy, then stir through the coriander.
Prepare the lamb kofta (store in an airtight container in the fridge)
Ingredients
- 500g lamb mince
- ¼ cup bread crumbs
- ¼ tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- ½ red onion (finely sliced)
- 1 garlic clove (crushed)
- Salt and pepper
Method
- In a medium bowl add all of the ingredients, mix well to fully incorporate (we like to use our hands). Roll koftas into 10-12 ovals, then place them into the fridge until you are ready to cook them.
Tips
Tips
- When the koftas release easily from the pan or griddle, it is an indicator that they are ready to be turned. When they stick that often means you are turning them too early.
- Keeping the koftas in the fridge right up until cooking, helps to prevent them from drying out when they cook.
- We like to grate the onion as it adds flavour without being too dominant, whereas finely diced onion will not cook in the short cooking time and would be a dominant flavour.
Shortcuts
- To save on dishes, serve the meal straight from the cabbage roasting tray. Simply top with the roasted pumpkin, crispy chickpeas, koftas, then dollop with the cashew sauce.
Shortcuts
Vegetables
- Swap pumpkin for orange sweet potato.
- Swap red cabbage for white or green cabbage.
Protein
- For a vegetarian option, swap koftas for our black bean meat meatballs or our honey thyme halloumi.
Other
- Swap the cashew cream for our yoghurt tahini sauce and add ¼ cup fresh coriander (finely chopped).
- For extra flavour and texture add 1/4 cup of fresh herbs to the kofta mix and 2 Tbsp of toasted pine nuts.
Ingredients
Koftas
- 500g lamb mince
- ¼ cup breadcrumbs
- ¼ tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- ½ red onion (finely diced)
- 1 garlic clove (crushed)
- Salt and pepper
Salad
- ½ crown of pumpkin (cut into wedges)
- ½ red cabbage (cut into wedges)
- 1 red onion (cut into wedges)
- 400g tin chickpeas (drained and rinsed)
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- Olive oil
- Salt and pepper
Herby cashew sauce
- ½ cup raw cashews (soaked for 20 minutes in boiling water, then drained)
- ¼ cup water
- ¼ cup fresh coriander (finely chopped)
- 1 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 garlic clove
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake and start soaking the cashews for the herby cashew sauce.
- While the oven is heating, prepare the koftas. In a medium bowl, add all the ingredients and mix well to combine (we like to use our hands). Roll koftas into 10-12 ovals, then place them into the fridge until you are ready to cook them.
- Place the pumpkin wedges onto a large roasting tray, drizzle with olive oil and season with salt. Spread the pieces out, so the pumpkin is not overlapping. Roast for 30-35 minutes (depending on the size of your wedges), flip at halfway. The pumpkin should be cooked through and golden brown.
- Place the cabbage and red onion on a separate roasting tray, drizzle with olive oil and season with salt. Roast for about 25-30 minutes, flip them gently at halfway. The cabbage should be tender and charred.
- Place the chickpeas on a roasting tray, drizzle with olive oil and season with salt and pepper; roast for 20 minutes. Remove them from the oven, then add the coriander and cumin seeds. Drizzle with a little more olive oil and place back into the oven for another 5-10 minutes.
- To make the cashew cream. Simply add all the ingredients to the blender, except the fresh coriander. Blend until smooth and creamy (if it is grainy, add a little more water, 1 Tbsp at a time), then stir through the coriander.
- Cook the koftas, add olive oil to a large frying pan or griddle over high heat, add koftas and cook for 2-3 mins each side, or to your liking and brown on all sides.
- To plate up, start by adding the cabbage and red onion to the base of a large plate or platter, place over the pumpkin wedges, then top with crispy chickpeas, the cashew cream and extra fresh herbs.
Variations
Vegetables
- Swap pumpkin for orange sweet potato.
- Swap red cabbage for white or green cabbage.
Protein
- For a vegetarian option, swap koftas for our black bean meat meatballs or our honey thyme halloumi.
Other
- Swap the cashew cream for our yoghurt tahini sauce and add ¼ cup fresh coriander (finely chopped).
- For extra flavour and texture add 1/4 cup of fresh herbs to the kofta mix and 2 Tbsp of toasted pine nuts.
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