Pickled Red Cabbage and Fennel Salad Recipe

Ingredients

Serve 4

• 3 slices whole-wheat (whole meal) bread, cubed

• 4 tbsp extra-virgin olive oil

• 1 tbsp fennel seeds

• salt and freshly ground black pepper to, taste

• 1lb/500-g jar pickled red cabbage, drained

• 4 scallions/spring onions, sliced

• 1 green and 1 yellow bell pepper/capsicum, seeded, cored, and sliced

• 1/2 fennel, sliced

• 2 tbsp pumpkin seeds

• 1 tsp cumin seeds

• salt and freshly ground black pepper to taste

• juice of 1/2 lemon

• 3 1/2 oz/100 g Emmental cheese, cubed

• 3 1/2 oz/100 g smoked cheese, cubed

• 4 large lettuce leaves

Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Mix the bread with 2 tablespoons of oil and fennel seeds in a large bowl. Season with salt and pepper.

3. Transfer to a baking sheet and bake for 10-15 minutes, or until browned and crisp, turning halfway through the cooking time. Remove from the oven and let cool.

4. Mix the pickled cabbage, scallions, bell peppers, and fennel in a large salad bowl. Add the pumpkin and cumin seeds. Season with salt and pepper.

5. Drizzle with the remaining oil and lemon juice and mix well.  Add the cheeses.

6. Arrange the lettuce leaves on a serving dish and place the mixed salad on top. Sprinkle with the croutons and serve.