Tag: onion

ROAST PUMPKIN

1/2 jap pumpkin chopped into similar sized squares
oil
salt and pepper

COLESLAW

1/4 purple cabbage, finely sliced
1/2 cup mayonnaise (I use Veganaise brand)
1 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp apple cider vinegar
salt and pepper

PICKLED ONIONS

1 finely sliced red onion
1/2 cup apple cider vinegar
1tbsp sugar
1 1/2 tsp salt

ZHUG

2 red birds eye chillis
4 garlic cloves
1 tsp cumin
½ tsp coriander seeds
1 bunch coriander, chopped
juice of 1 lemon
2 tbsp olive oil

TEHINA

1/4 cup tahini
1/4 cup water
3 tbsp lemon juice
1 garlic clove, crushed

VEGAN CHICKEN

1/2 Packet Lamyong brand Salted Crispy Chicken. Use whatever you like but my favourite is Lamyong brand. Find it at your Asian grocer.
1/4 cup butter
3 tbsp olive oil
1 1/2 tbsp dijon mustard
1 tbsp fresh thyme, chopped
1 tbsp lemon juice and rind from that lemon

1. Make roast pumpkin by preheating the oven to 180 C. Put chopped pumpkin on baking tray lined with baking paper. Drizzle oil on top and season with salt and pepper. Cook, turning occasionally until browned and crunchy. Set aside.

2. Make coleslaw by combining mayo, lemon juice, dijon, vinegar and salt and pepper. Once combined, add finely sliced cabbage and set aside

3. Make pickled onions by combining all ingredients and setting aside. Ready after about 10 minutes but will last for around a week.

4. Make zhug by blitzing all ingredients in a blender until smooth. Set aside

5. Make tehina by stirring all ingredients together until smooth. You can make the consistency thinner by adding more water if you like.

6. Make chicken by combining butter, oil, dijon, thyme and lemon in a small saucepan until butter is melted and all is combined. Cook chicken on BBQ and baste liberally with the sauce. Set aside.

7. Plate up in the following order: wrap, coleslaw, chicken, pickled onions, pumpkin, zhug, tehina, salt and pepper.

8. Eat and be full.