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  • The Art of Healing

    recipes

    Mar 01, 2020 3 minutes

    CABBAGE AND FENNEL WITH PEAS, MINT, PARMESAN AND LEMON

    SERVES: 4-6

    Sometimes in life, and in food, there is sheer brilliance in simplicity. This salad exemplifies this, brightening up an ordinary, everyday vegetable like cabbage with big flavours and plenty of herbs - in this case, mint, parsley, parmesan and lemon. This is a lovely light dish on its own, but it’s also rather nice served as a side to a hearty plate of pasta.

    INGREDIENTS

    300g peas (fresh or frozen)500g cabbage, shredded2 large fennel bulbs, shaved and fronds reserved1 cup mint leaves, torn1 cup flat-leaf parsley leaves, roughly chopped1 long red chilli, deseeded and finely chopped (keep the seeds in if you like it spicy)100g parmesan, finely gratedsea salt and black pepper

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