INGREDIENTS
Kale slaw with grilled vegetables
2 tbsp olive oil
1 bunch broccolini
2 small zucchinis, sliced thinly on the diagonal
Salt flakes and pepper, to taste
1 tbsp extra virgin olive oil
2 tsp white wine vinegar
1 tsp white sugar
1 tbsp Dijon mustard
½ bunch Tuscan kale, very thinly sliced
1 cup shaved red cabbage
¼ red onion, very thinly sliced
2 tbsp thinly sliced parsley leaves
Tofu bites
100 g (½ cup) rice flour
Salt flakes and pepper, to taste
1 tsp Chinese 5 spice powder
750 g silken tofu, drained and cut into 2 cm squares
Vegetable oil, to shallow fry
1 lime, cut into wedges
Hummus
100 g (½ cup) dried chickpeas
2 garlic cloves, roughly chopped
½ tsp salt flakes, or to taste
60 ml (¼ cup) fresh lemon juice
80 g (⅓ cup) tahini
1 tsp ground cumin
60 ml (¼ cup) iced water
Almond crumb mixture
65 g (⅓ cup) buckwheat
55 g (⅓ cup) pepitas
35 g (¼ cup) flaked almonds
Australian dukkah
100 g (⅔ cup) macadamias
50 g (⅓ cup) sesame seeds
½ tsp ground dried lemon myrtle, or 2 leaves
1 tbsp whole coriander seeds
2 tsp ground dried pepper berries or 1 tbsp whole dried pepper berries
1 tbsp wattle seed
2 tsp salt flakes
Miele Accessories
METHOD
Kale slaw with grilled vegetables
- Preheat the griddle plate on medium-high heat, induction setting 7.
- Combine the olive oil, broccolini and zucchini in a large bowl. Season with salt and pepper.
- Place the broccolini and zucchini onto the griddle plate and cook for 4 minutes, or until charred but still firm.
- Combine the extra virgin olive oil, vinegar, sugar and mustard in a bowl, whisk to combine. Season to taste.
- Add the kale, cabbage and onion to the bowl. Add the parsley and toss well to combine with the dressing. Serve with the grilled vegetables.
Tofu bites
- Place the rice flour, salt, pepper and Chinese 5 spice powder onto a plate. Gently coat the tofu in the seasoned flour.
- Heat 5 mm of oil in a saucepan over medium heat, induction setting 6. Gently fry the tofu bites for 5 minutes, or until crisp on all sides. Alternatively fry the tofy on TempControl setting 2.
- Drain on paper towel and season with additional salt and pepper before serving with lime wedges.
Hummus
- Place the chickpeas in a large bowl and cover with water, leave to soak overnight.
- Drain the chickpeas and place in an unperforated steam tray. Cover with at least 3 cm of water and top with a lid. Place into the steam oven and Steam at 100°C for 50 minutes, or until very soft. Drain and cool for 5 minutes.
- While the chickpeas are cooling, place garlic, salt and lemon juice into a food processor and blend to a puree.
- Add the chickpeas, tahini and cumin; pulse to combine. With the motor running, add the iced water and process until the mixture is smooth and pale.
- Thin with more iced water if you prefer a looser consistency. Season to taste.
Almond crumb mixture
- Place the buckwheat, pepitas and almonds onto a universal tray. Place into the oven and cook on Fan Plus at 150⁰C for 15 minutes, or until toasted.
Australian dukkah
- Place macadamias onto a universal tray. Place into the oven and cook on Fan Plus at 150⁰C for 15 minutes, or until toasted. Add the sesame seeds to the tray and cook a further 2 minutes, or until browned.
- Blend or process the macadamias, lemon myrtle leaves, coriander seeds and pepper berries until a course mixture is formed. Combine with the sesame seeds, wattle seeds and salt.
To serve
- Raise your salad game by combining the kale slaw with grilled vegetables and tofu bites with some, or all the other components.
Hints and tips
- Chinese 5 spice powder is a combination of 5 spices, usually star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. It is commonly used in Chinese and Vietnamese cooking.
- This dukkah combines many of the delicious Australian ingredients that are becoming readily available in gourmet grocery stores.
- To conserve energy, it is possible to cook toast the nuts without preheating the oven thanks to Miele’s quick heat up times.
APPLIANCE / FUNCTION
Miele
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