RED CABBAGE, FENNEL & TOASTED ALMOND SALAD (Sydney Markets Recipe)

Preparation 25 mins | Serves 4 or 6 as a side dish

• ½ small red cabbage, trimmed
• 2 medium fennel bulbs, trimmed
• 1 tbs lemon juice
• 1/3 cup currants
• ½ cup roasted almonds, toasted and roughly chopped
• 1/3 cup pepitas, toasted
• ½ small red onion, very thinly sliced

• Tahini yoghurt dressing:
• ½ cup Greek-style natural yoghurt
• ¼ cup lemon juice
• 2 tbs tahini
• 2 tbs water
• ½ tsp ground cumin
• 2 tsp maple syrup

Step 1 Using a V-slicer or sharp knife, finely shred cabbage and fennel. Place cabbage into a large bowl. Plunge fennel and lemon juice into a bowl of iced water. Stand for 10 minutes.

Step 2 To make the dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Mix until smooth and well combined. Set aside.

Step 3 Place currants into a teacup, cover with boiling water and stand for 5 minutes. Drain currants. Drain and dry the fennel.

Step 4 Add fennel, currants, almonds, pepitas and onion to the cabbage. Drizzle with the dressing and toss to combine. Spoon into a serving bowl or onto a platter and serve.