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4 minutes

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Raw butternut salad

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5 minutes

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Pea-and-baby marrow salad

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20 minutes

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Envy™ apple and ginger dressing

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Sorghum-and-beetroot haddocks salad

40 minutes

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Chicken liver-and-pork meatballs

15 minutes

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Crunchita with chilli crisp

Salad recipes

Chunky cabbage salad

Chunky cabbage salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 garlic cloves
8 anchovies
¼ cup sherry vinegar
½ cup extra virgin olive oil
3 T lemon juice
1 T fish sauce
8 cabbage leaves, roughly chopped
100 g pecorino cheese, shaved
100 g walnuts, toasted and chopped
12 green olives

Method

1. Smash the garlic and anchovies using a mortar and pestle to make a paste. Stir in the vinegar, olive oil, lemon juice and fish sauce.

2. Pile the cabbage on a platter, drizzle over the dressing and add the cheese, nuts and olives.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Crispy air fryer salad

Raw butternut salad

Rainbow kachumbari

Peach-and-tomato salad

Pea-and-baby marrow salad

Charred green salad

Envy™ apple and ginger dressing

Sorghum-and-beetroot haddocks salad

Chicken liver-and-pork meatballs

Kombucha-beetroot and strawberry salad

Crunchita with chilli crisp

Chunky cabbage salad

Chunky cabbage salad

Ingredients

Method