Ingredients:

Savoy and white cabbage
Bitter purple endive
Pomegranate seeds
Artichoke hearts
Fennel
Turkish peppers and radishes
Fresh dill
Vegan cheese of your choice
Coconut oil
Kape Pure Activated Pistachios

Method:

Steam the savoy and white cabbage for 10mins.

Then gently fry in coconut oil with a little pink Himalayan salt until crisp.

Grill the artichoke hearts endive until charred.

Roast the fennel, peppers and radishes.

Plate onto a large dish and sprinkle over your vegan cheese, my absolute favourite is lavender and thyme infused ricotta style cheese.

Garnish with dill then add Kape Activated Pistachio Nuts for some extra goodness and crunch.