Warm Hispi Summer Salad

Preparation time: 5 minutes
Cooking Time: 10 minutes


1 Hispi cabbage head cut into ribbons
1 Onion sliced
180g Swede finely diced
80g Radish finely sliced
100g black olives
100g Bresaola dry cured beef
A few sprigs of fresh basil
Macadamia oil

Hispi is a small summer cabbage with a pointed tip. Like any brassica it is loaded with Vitamin C, beta-carotene and an impressive list of antioxidants. All of which are great for your skin’s health and appearance. The key to this dish is to gently saute the ingredients to bring out their natural sweetness without leaching out their goodness. This super quick and easy warm summer salad can be served as a meal in its own right.


  1. In a large wok or frying pan gently saute the onions, swede and radish for about 5 minutes until cooked through.
  2. Now add the hispi ribbons and some chopped basil leaves. Continue to saute the contents of your pan, covering with a lid when you are not stirring.
  3. When the cabbage is cooked through add the pieces of bresaola, black olives and more chopped basil to garnish. Serve immediately.
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