By Lea Brink
Enjoy as a side-dish or on its own.
You will need:
1 red cabbage, cut into thin strips
200g goat’s milk cheese, diced
200g crumbled blue cheese
2 Granny Smith apples, diced
200g coarsely chopped pecan nuts
50g chopped fresh coconut
The pips of one pomegranate
50g dried figs, chopped
50g fresh figs, chopped
1 cup chopped sunflower seeds
½ chopped red onion
½ cup finely sliced raw beetroot pieces
½ cup finely sliced carrot pieces
¾ cup butternut, diced
50g chopped rocket leaves
50g chopped kale leaves
2 tablespoons sesame seed
3 tablespoons Dijon mustard
3 tablespoons balsamic fig reduction
2 tablespoons lemon juice
3 tablespoons olive oil
Fry the butternut in a bit of oil. Set aside to cool.
Pour the red cabbage, kale, goat’s milk cheese, blue cheese, apples, red onion, coconut, beetroot, carrots, pomegranate pips and butternut into a glass bowl and stir well.
Add the sesame seeds, rocket, figs, sunflower seeds and pecan nuts to the mixture.
Mix the olive oil, mustard, balsamic fig reduction and lemon juice in a separate mixing bowl. Add the sauce to the cabbage mixture and mix gently. Serve immediately.