Name: Cabbage, watercress, walnut and chevre salad
Yield: 6
Ingredients: ¼ cup olive oil; 1 clove of garlic, peeled and bruised; 1½ tbsp white wine vinegar; 2 tsp wholegrain mustard; 2 tsp walnut oil; 500 gm white cabbage, finely shredded; 1 beurre bosc pear, peeled, cored and cut into 1cm pieces; 3 cups loosely packed watercress sprigs; 75 gm walnut haves, roasted and coarsely chopped; 50 gm soft young chèvre, crumbled

Ingredients

¼ cup olive oil

1 clove of garlic, peeled and bruised

1½ tbsp white wine vinegar

2 tsp wholegrain mustard

2 tsp walnut oil

500 gm white cabbage, finely shredded

1 beurre bosc pear, peeled, cored and cut into 1cm pieces

3 cups loosely packed watercress sprigs

75 gm walnut haves, roasted and coarsely chopped

50 gm soft young chèvre, crumbled

Method

Main

1.Heat olive oil in a frying pain, add garlic and cook over low-medium heat until golden, then remove and discard, add vinegar, mustard and walnut oil (taking care as mixture will spit) and simmer for 1 minute.

2.Place cabbage and pear in a bowl, pour over warm dessing and toss until well combined. Add watercress and walnuts, then season to taste with sea salt and freshly ground black pepper and toss to combine. Serve scattered with crumbled chèvre.

Styling by Sophia Young