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To Prep:

  • Onions, red 100 g
  • Butternut 500 g
  • Chick peas, tinned 410 g
  • Cabbage, Red 150 g
  • Cabbage, white 100 g
  • Red chilli 3 g
  • Lemon 1 pc
  • Cheese, Cheddar 100 g

To Cook:

  • Oil, Sunflower 50 ml
  • Coriander, fresh, chopped for garnish 15 g
  1. To Prep:

    20 minutes
    • Finley chop the red onions.
    • Peel and cube the butternut into small cubes.
    • Drain the liquid off the chickpeas.
    • Finely slice the red and white cabbage.
    • Deseed and thinly slice the red chillies.
    • Juice the lemon.
    • Grate the cheddar cheese.
  2. To Cook:

    40 minutes
    • On a tray, place the butternut, red onions and chickpeas, and toss in the oil. Roast in an oven at 170°C for 20-30 minutes.
    • Remove from the oven and pour the butternut mixture into a bowl. Add the Knorr Aromat and Knorr Tomato Pronto and mix together well.
    • Tomake the red slaw, mix together the red and white cabbage, red chillies, coriander, Robertsons Veggie Seasoning and lemon juice. Allow to stand for 0 minutes for the flavours to improve.
  3. To serve:

    • Place the red slaw, chickpeas, butternut squash and grated cheese into taco shell. Then place under a salamander or grill and gratinate the cheese. Remove and garnish with freshly chopped coriander.
  4. Top Tip:

    • Add marinated BBQ chicken strips or beef strips to the mix.