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.