Serves 6



  • 1 small bunch kale, stems removed & torn finely (or other green salad veggies of choice e.g. baby spinach)
  • ½ small head red cabbage, thinly sliced
  • ¼ of a red onion, finely sliced
  • 1 punnet of fresh blackberries
  • 180g cheese of choice e.g. halloumi, vegan cheese etc
  • 1tbsp of toasted pumpkin seeds


  • 1 cup extra virgin olive oil
  • 1 egg
  • 1 ½ tsp Dijon mustard
  • 3tsp white vinegar
  • 2 tsp honey
  • 2tsp fresh lemon juice
  • 1 tsp red chilli, finely chopped 
  • ¼ tsp cayenne pepper
  • 1 tbsp chopped chives



  1. Place egg and mustard in blender and combine until light and creamy.
  2. While blending, gradually add about half the oil in a slow steady stream until thick and pale in consistency. 
  3. Once half of the oil is combined, add the vinegar. Continue to gradually add the remaining oil. 
  4. Add honey, lemon juice, chilli, cayenne pepper & chives & blend until well mixed through.


  1. Place kale, cabbage, onion & herbs in a salad bowl. Add dressing & toss well. 
  2. Gently toast your seeds in a pan over medium heat, continuously tossing until golden.
  3. Top with cheese (if using halloumi, will taste best if fried), fresh blackberries & toasted seeds. 
  4. Enjoy.
Recipe adapted from Megann Evans' recipe for Fresh Aussie Berries.
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