• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  10 mins

INGREDIENTS

• 4 Smitten® apples, sliced into matchsticks
• 3 zucchinis, cut into noodles
• 2 carrots, shredded
• 3 spring onions, sliced thinly
• 1/4 cup currants
• 1/2 bunch coriander, leaves picked
• 1/2 bunch mint, leaves picked
• 1 jalapeno, sliced thinly
• 2 tbs roasted almonds, chopped
• extra virgin olive oil
• apple cider vinegar
• salt
• Dressing
• 150g almond meal
• 100g water
• 1/4 cup olive oil
• 1 tbs apple cider vinegar

METHOD

• In a saucepan add the water and bring to the simmer. Add the almond meal, reduce to a medium heat and cook for 5-8 minutes. Once cooked transfer to a blender or jug for stick blending. Begin blending and slowly add in the oil until all is blended into the sauce. Add the vinegar and a pinch of salt, blend till smooth.
• In a large bowl combine the apple zucchini, carrot, spring onion, currants, coriander, mint, jalapeno and chopped almonds. Drizzle with olive oil, a splash of balsamic and a pinch of salt. Toast together until the ingredients are evenly dressed.
• Serve on a large sharing platter. Spread the almond sauce on the bottom of the platter then top with the slaw. Finish with extra herbs, jalapenos and chopped almonds.