8 oz (225 g) green cabbage, finely shredded
4 courgette (zucchini)s, shredded or coarsely grated
350 g (12 oz) cottage cheese
4 oz (100 g) black (Concord) grapes, halved and seeded
2 eating apples, quartered, cored and sliced
2 oranges, peeled and segmented
1 bunch Watercress (salad cress), trimmed and divided into small sprigs
4 courgette (zucchini)s, shredded or coarsely grated
350 g (12 oz) cottage cheese
4 oz (100 g) black (Concord) grapes, halved and seeded
2 eating apples, quartered, cored and sliced
2 oranges, peeled and segmented
1 bunch Watercress (salad cress), trimmed and divided into small sprigs
for the orange and herb dressing
90 ml (6 tbsp) unsweetened orange juice
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper, to taste
2 tbsp (30 ml) finely chopped fresh parsley
1 tbsp (15 ml) snipped fresh chives
1 garlic clove, skinned and crushed
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper, to taste
2 tbsp (30 ml) finely chopped fresh parsley
1 tbsp (15 ml) snipped fresh chives
1 garlic clove, skinned and crushed
method
1. Mix the shredded cabbage and courgettes together in a bowl.
2. To make the dressing, mix together all the ingredients in another bowl.
3. Add all but 15 ml (1 tbsp) of the dressing to the shredded vegetables and toss together.
4. Spoon the shredded vegetables on to a shallow dish or platter.
5. Make 4 hollows in the vegetables and spoon in the cottage cheese.
6. Arrange the grapes, apples, oranges and watercress sprigs over and around the vegetables.
7. Spoon over the remaining dressing and serve.
2. To make the dressing, mix together all the ingredients in another bowl.
3. Add all but 15 ml (1 tbsp) of the dressing to the shredded vegetables and toss together.
4. Spoon the shredded vegetables on to a shallow dish or platter.
5. Make 4 hollows in the vegetables and spoon in the cottage cheese.
6. Arrange the grapes, apples, oranges and watercress sprigs over and around the vegetables.
7. Spoon over the remaining dressing and serve.
serving amount
serves 4
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