Cabbage & carrot slaw with Buffalo Gouda, walnut & za'atar pesto
Pesto
¾ cup walnuts
1 garlic clove, finely grated
60g Buffalo Gouda, finely grated
1 teaspoon za’atar
¼ cup olive oil
Kosher salt
Slaw and Assembly
¼ cup dried currants
½ cup Natural Buffalo Yogurt
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
Kosher salt and freshly ground black pepper
½ small green cabbage, outer leaves removed, very thinly sliced
250g (2-3 medium) carrots, shaved lengthwise
½ cup coarsely chopped fresh parsley
Za’atar (for serving)
L'Authentique Fresh Chorizo sausages (to accompany the slaw)
Pesto
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Process walnuts, garlic, cheese, and za’atar in a food processor until nuts are coarsely chopped. With motor running, stream in oil; process until coarsely ground. Season with salt.
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Slaw and Assembly
Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.
Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is the consistency of heavy cream.
Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za’atar and enjoy with L'Authentique Fresh Chorizo sausages.