Cook time: NA mins | Prep time: 15 mins | Serves: 4-6

Ingredients.

• 1/2 red cabbage, shred with a mandolin

• 1/3 cup currants

• 60ml apple cider vinegar

• 125ml extra virgin olive oil

• 1 pomegranate, remove seeds

• 100g Persian feta, crumbled

• 1/3 cup toasted slithered almonds

• 5g fresh oregano, leaves only. Extra for garnish

• sea salt and cracked pepper to taste

Method.

1. Add shredded cabbage to a bowl and set aside. In a jar with lid add currants, apple cider, extra virgin olive oil, 1 teaspoon sea salt and a 1/2 teaspoon cracked pepper. Shake well and let dressing sit for 10 minutes on the bench.

2. Pour the dressing over the cabbage and add the pomegranate seeds, oregano leaves mix well and transfer to a serving bowl or patter.

3. Crumble Persian feta on top, sprinkle toasted almonds, fresh oregano leaves and salt and pepper to taste.

COOKING NOTES:

Can make the dressing up to 2 days beforehand.

Enjoy! Amanda x