Ingredients per serve




  • White cabbage, chiffonade 1.0 kg
  • Carrot, julienned 200.0 g
  • Shallots, sliced 100.0 g
  • Spanish onion, sliced 100.0 g
  • Capsicum, sliced 100.0 g
  • Garlic puree 10.0 g


  • Whole sweet potatoes 1.0 kg

Nothing beats a well seasoned and cooked scotch fillet. Accompany it with a hummus slaw and sweet potato fries, and you will have an instant hit.



  1. Hummus

    • Rinse and drain chickpeas, then place in a saucepan. Cover with cold water, then stir in bicarbonate of soda; this helps soften the chickpeas. Bring to the boil over high heat, then reduce heat to medium and simmer for 50 minutes or until tender.
    • Drain 125g of chickpeas, reserving 125 ml (1/2 cup) cooking liquid.
    • Cool slightly, then process in a food processor until smooth. Add tahini, KNORR American Tomato Chilli Relish GF and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add reserved cooking liquid, 1 tablespoon at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.)
  2. Slaw

    • Mix white cabbage, carrot, shallots, Spanish onion, and capsicum together using hummus to combine.
  3. Steak

    • Lightly season the steaks and cook until desired liking.
  4. Wedges

    • Cut Sweet potato into desired size wedges and cook in deep fryer at 190 degree Celsius for 8 minutes or until golden.