Serves: 10 share plate
400g red cabbage, chopped
200g cooked green lentils
200g cooked bulgur wheat
100g pomegranate seeds
50g roasted almonds
80g CHEF Red and Port Wine
50mL olive oil
Pinch salt and pepper
Prep Time: 30 minutes. Cooking time: 5 minutes
Slice the cabbage on a mandolin, using a julienne technique to create thin slices.
Remove the seeds from the pomegranate.
Chop the roasted almonds
Build the salad in a glass bowl, starting with the lentils, bulgur wheat, julienned cabbage, almonds, pomegranate and mint.
Mix CHEF Red and Port Wine Reduction Paste with olive oil and season with salt and pepper.
Drizzle the salad with the dressing or serve apart.
Why not use cabbage and salad varieties that are in season.