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Bedlam Squash Slaw

Today at the Market Chef, we’re making a tasty squash slaw using organic Bedlam Farm squashes & Windsor English apples.

Ingredients

  • 2 x English apples
  • 1-2 x small/medium seasonal squashes
  • 6-7 x stems Cavolo Nero
  • 2 x Amalfi lemons
  • 1 x red chilli
  • 2 x tbsp olive oil
  • 50g x toasted pumpkin seeds
  • Sea salt & pepper to taste
  • 1 tbsp x finely sliced chives
  • 2-3 x cornflowers or seasonal flowers
10 mins

Preparation time

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30 mins

total tme

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4 people

serving

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method

Step 1
Pick the stems from the cavolo and shallow fry in oil @160oc until crisp (10-20 seconds). Once the oil is piping hot, cover partially with a lid and set aside
Step 2
Toast the pumpkin seeds in hot oil, using the same pan, for 3-4 minutes and set aside
Step 3
Cut or grate the squashes into short thin strips. Slice the apple into thin slices or longs
Step 4
Combine the squash strips, sliced apple, chilli, toasted pumpkin seeds and chives into a large mixing bowl
Step 5
Slice the lemons in half and squeeze the juice over the mixture, adding 2 tbsp of olive oil. Season to taste
Step 6
Plate with height and decorate with extra chili, cornflowers, the crispy cabbage and any remaining pumpkin seeds

Enjoy!

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Bedlam Squash Slaw

Today at the Market Chef, we’re making a tasty squash slaw using organic Bedlam Farm squashes & Windsor English apples.
discover more