This recipe is easy to put together and adds a delicious, exotic flair with the use of Za'atar spice blend. Another great way to get your healthy greens in!The first six items are for the pesto, which can be made a day ahead and kept in the refrigerator. The rest of the ingredients are for the slaw.recipe: www.bonappetit.com
Ingredients
- 3/4 cup walnuts
- 1 clove garlic finely grated
- 2 oz aged Gouda finely grated
- 1 tsp Za'atar
- 1/4 cup olive oil
- Himalayan Pink Salt to taste
- 1/4 cup dried currants
- 1/2 cup whole-milk plain Green yogurt
- 1 tbsp freshly-squeezed lemon juice
- 1 tbsp walnut oil or olive oil
- Himalayan pink salt & freshly ground black pepper
- 1/2 small green cabbage outer leaves removed, very thinly sliced
- 1/2 lb carrots shaved lengthwise
- 1/2 cup coarsely chopped fresh parsley
Instructions
- Preheat oven to 350, toast walnuts on rimmed baking sheet, tossing once, until golden brown - about 8-10 minutes.
- Let toasted walnuts cool.
- In a food processor, coarsely chop walnuts, garlic, cheese, and Za'atar.
- With motor running, stream in olive oil, process until desired consistency is achieved. Salt to taste.
- Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, about 5-10 minutes.
- Meanwhile whisk yogurt, lemon juice, and oil in a large bowl, add salt & pepper to taste. Thin with water until the consistency is that of heavy cream.
- Drain the currants and add to the dressing along with the cabbage, carrots, and parsley. Salt to taste.
- Add pesto to a platter and smear to distribute. Place slaw on top and sprinkle Za'atar on top of slaw.
