Sourdough Bruschetta with South African Apple Slaw
This versatile little vegetarian and vegan number is perfect for picnics and light lunches – and it’s healthy too!
Preparation: 15 minutes
Serves: 4
Ingredients
2 South African apples, such as Pink Lady or Granny Smith
2tbsp lemon juice
150g Savoy or white cabbage, shredded
1 large carrot, grated
2tbsp olive or walnut oil
2tbsp mixed seeds, toasted
4 slices sourdough bread
4tbsp nut butter, such as peanut or cashew
Salt and freshly ground black pepper
Core and coarsely grate the apples, then toss them with the lemon juice. Add the cabbage and carrot with 1tbsp olive or walnut oil. Stir in 1tbsp mixed seeds and season with salt and pepper.
Rub the remaining oil over the slices of sourdough bread, then char-grill or grill them until lightly browned.
Spread the nut butter over the sourdough and top with plenty of coleslaw. Sprinkle with extra black pepper and the remaining seeds.
Cook’s tip: Try using houmous instead of nut butter, or for a non-vegan version use soft cheese as an alternative.
South African Fruit
