Red Cabbage Salad with Oranges and Nut Puree

Clean and rinse the cabbage, cut it into quarters and shred it into fine strips with a cucumber slicer, except for the thick ends of the leaves and the stem. Stir in 1 tsp salt and mash cabbage for a good 5 min, turning a few times to the other side.

2. clean the spring onions, rinse and cut into narrow rings.

Peel the oranges, cutting the white skin with small, quarter the fruit and cut into slices, removing the seeds. Pour the vinegar into a large bowl. First add 1 tsp salt, enough pepper and the crushed fennel seeds, then 2 tbsp olive oil. Add the cabbage, onions and oranges, mix well, season and arrange on a platter.

3. coarsely chop the nuts in a blitz chopper, lightly toast them in a frying pan without fat while stirring, transfer to a large enough bowl and cool. Fold in 2 tbsp olive oil, orange juice and parsley, season with a little salt and spread evenly on the leaf salad.

Serve the leaf salad as an entrée or side dish with baguette. A wooden masher is ideal for mashing cabbage.

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