Red Cabbage with capers, basil, and pine nuts

                                                                 Serves 4

¼ cup pine nuts

1 small-medium head of red cabbage

¼ cup olive oil

1 red onion, thinly sliced

Juice of 1 lemon

3 tablespoons Horseradish Sesame Dressing or any vinaigrette of your choice or balsamic vinegar

1 ½ tablespoons of capers

Salt and black pepper

100g soft Danish feta or chevre

15 basil leaves

Toast the pine nuts in a dry pan shaking or stirring constantly to prevent burning. When they smell aromatic, remove immediately from the heat, and tip the nuts onto a plate to allow to cool.

Cut the red cabbage into quarters and then slice very finely into thin strips. Discard the ribs to your compost bucket.

Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the red onions and fry for 3 minutes, stirring constantly. Then add the cabbage and toss quickly in the heat until the cabbage starts to wilt but is still crunchy, about 2 minutes.

Add the lemon juice, salad dressing and capers and toss until mixed.  Remove from the heat and season with salt and black pepper to taste.

Tip the salad onto a serving platter.  Break the feta up into chunks with your fingers and dot all over the cabbage. Sprinkle with the toasted pine nuts. Garnish with the torn basil leaves and serve warm.