3 – 4 apples of your choice
Juice of 1 lemon
300g coleslaw mix
1 can La Belinda red kidney beans
80ml (1/3 cup) Food Lover’s blended seed and olive oil
5ml (1 tsp) ground cumin
5ml (1 tsp) chilli flakes
Salt and pepper, to taste
Slice the apples thinly and squeeze some lemon juice over the slices to prevent them from discoloring. Arrange the coleslaw mix on your serving platter, followed by the red kidney beans.
In a small saucepan, combine all the ingredients for the warm dressing and place over low heat for about 5 minutes whilst stirring. Pour the warm dressing over the salad and enjoy!
