Caprese slaw

Ingredients

• 1/2 white cabbage, thinly sliced

THE PESTO

• 30g basil
• 1 garlic clove
• 2 tbsp pine nuts
• Chunk parmesan (optional)
• Salt and pepper
• Squeeze lemon juice
• 1 tsp balsamic vinegar
• 8 tbsp olive oil

TO TOP

• Roasted cherry tomatoes
• Mozarella (optional)
• Roasted pine nuts
• Balsamic
• Black olives (optional)

Method

1. Cut your cabbage into thin slices
2. Steam for 4-5 mins and season well with salt
3. Add all the ingredients for the pesto to a blender and blend until smooth
4. Adjust to taste
5. Add the steamed cabbage to a medium bowl, pour over the pesto and mix well
6. Leave to sit for at least 10 mins
7. If you want to top with roasted tomatoes, toss some cherry tomatoes with olive oil, salt and pepper and roast for 10-15 mins at 190°C (or do it in an airfryer)
8. Top with pine nuts, black olives, your roast tomatoes, mini mozzarella and a drizzle of balsamic
9. Serve lukewarm or cold and keep in the fridge for up to 5 days in a container