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To Prep:

  • Onions, red 100.0 g
  • Butternut 500.0 g
  • Chick peas, tinned 410.0 g
  • Cabbage, Red 150.0 g
  • Cabbage, white 100.0 g
  • Red chilli 3.0 g
  • Lemon 1.0 pc
  • Cheese, Cheddar 100.0 g

To Cook:

  • Oil, Sunflower 50.0 ml
  • Coriander, fresh, chopped for garnish 15.0 g

To serve:

  • Taco shells 10.0 pc
  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.
    • To make the red slaw, mix together the red and white cabbage, red chillies, coriander, Robertsons Veggie Seasoning and lemon juice. Allow to stand for 10 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.