Warm Red Cabbage & Pancetta Salad

Ingredients

• 0.5 red cabbage, thinly sliced

• 100 g of pancetta slices, cut into 1cm strips

• 2 tablespoons of pine nuts, toasted

• 1 tbsp of extra virgin olive oil

• 2 shallots, finely chopped

• 50 g of sultanas, or raisins

• 2 tsps of rosemary, finely chopped, stalks removed

• 3 tablespoons of balsamic vinegar

4 servings

Calories~338 kcal

Protein~9 g

Carbs~29 g

Fat~21 g

Fiber~6 g

Sugar~18 g

Total recipe

Calories~1,350 kcal

Protein~35 g

Carbs~115 g

Fat~85 g

Fiber~25 g

Sugar~70 g

Method

• Step 1

  Heat 1tbsp olive oil in a large non-stick pan and sauté the shallots for 1-2 mins.

• Step 2

  Stir in the garlic and sultanas, season and cook for 1 min or so. Stir in the cabbage and rosemary and cook for another 1 min, or until the cabbage just starts to soften – don’t let it overcook. Transfer to a large bowl.

• Step 3

  Wipe the pan and heat to medium hot, add the pancetta and sauté for 4-5 mins, until starting to crisp. Toss in the pine nuts and cook for 1 min more, add the balsamic vinegar and the rest of the oil, give it a good stir and remove from the heat.

• Step 4

  Tip the pancetta mix into the cabbage bowl and toss together. Season and, if you like, scatter over a few extra toasted pine nuts and rosemary leaves before serving.