Time 10m Yield 1-1/2 cups. Number Of Ingredients 10 Steps:
In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.
Time 40m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition. For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well. Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.
Time 15m Yield 8 servings Number Of Ingredients 11 Steps:
For the dressing: Place all ingredients in a blender and blend until smooth. For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.
Time 1h Number Of Ingredients 18 Steps:
Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char. Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing. When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well. If you’re following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
Time 10m Yield 8 Number Of Ingredients 9 Steps:
Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste. Cover jar and shake vigorously for 2 minutes to form temporary emulsion.
Time 5m Yield Makes 3/4 cup Number Of Ingredients 9 Steps:
Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.
Time 1h3m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Mix all ingredients. Chill 1 hour. Enjoy!
Time 5m Yield 8 - 10 servings Number Of Ingredients 6 Steps:
In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.
Yield Makes about 1 cup Number Of Ingredients 9 Steps:
Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt. Add oil in a slow stream, whisking until well blended, and whisk in pepper.
Time 5m Yield 2/3 cup Number Of Ingredients 5 Steps:
Mix all ingrediets together well.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
Whisk first 5 ingredients in bowl. Mix in shallots; season with salt and pepper.
