Ok and some pork....
The secret is the dressing - made from crushed marinated feta, rather than the traditional mayonnaise... Thanks mum.
You'll need this:-
1 x half green cabbage, finely shaved
1 x half red cabbage, finely shaved
1 x red onion, finely sliced
3 x sticks of celery, finely diced
1 x carrot, grated (this is an optional extra - not a favourite of the family on the east, but well received by newfound friends in the west)
Large handful of walnuts, roughly chopped
1 x green apple, chopped into fine match sticks
For the dressing:-
400g marinated feta
2 tablespoons of olive oil marinade from the feta
large glug of white balsamic
You'll need to do this:-
Add all prepared salad ingredients to a large salad bowl. You'll need to be careful with the apple. Only cut / add this at the last minute otherwise it will brown.
Prepare the dressing by adding the feta to a bowl and crushing with a fork to form a smooth paste. Then gradually mix in the left over marinade and balsamic.
Add dressing to vegetable mix and gently toss. Sprinkle with some left over walnuts and serve.
I was going to add some mint and basil, but the not so trustworthy local supermarket was completely out of fresh herbs this afternoon. Those of you lucky enough to have access to a 'normal' greengrocer, I suggest you add a handful of roughly chopped herbs to add some more depth to the salad.
We had the slaw with barbequed tandoori pork and veal cutlets. Patak's tandoori paste is a life saver when you are strapped for time! To form the marinade, mix one jar of paste with 500ml of plain yoghurt and a squeeze of lemon. Add meat and leave to marinade for a minimum of one hour. Cook on a BBQ until ready and serve with another squeeze of lemon.
Another simple recipe- but the end result will always be well received....
Only two weeks until I am back on the east coast to spend some time with family and friends and to pack up my life for good. Can't wait to see everyone, not least of which my young nephews! I hope they remember who I am!!