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HFW Red cabbage, orange and date salad

A pretty and refreshing winter salad with a wonderful combination of flavours

and textures. Serves two.

1 orange

small red cabbage, core removed and finely shredded

1 parsnip, peeled and grated

1 small handful dates, chopped

2 tbsp olive oil

tsp fresh thyme leaves

Cut the top and bottom off the orange and stand it on one of the cut ends on a

chopping board. Work your way around it, cutting off the skin, pith and

membrane, then cut out the segments. Squeeze the juice from the segmented

orange into a small bowl.

Arrange the cabbage on a large plate, or two smaller plates, along with the

orange segments, parsnip and dates. Trickle over the reserved juice and olive

oil, then sprinkle on the thyme leaves. Serve at once.