FARE EXCHANGE

Cabbage, pea, mint, chilli and parmesan salad

“I visited Mr Wolf in St Kilda recently andhad a fabulous cabbage, pea, mint, chilliand parmesan salad. I’d love to have Karen Martini’s recipe.”
Denise Bennett, St Kilda, Vic

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Cabbage, pea, mint, chilli and parmesan salad

Serves 4
Cooking Time Prep time 10 mins, cook 5 mins

100 gm	peas, podded (about 250gm unpodded)
400 gm	cabbage, shredded
150 gm	small radishes, thinly sliced lengthways
1 cup each	(loosely packed) mint and flat-leaf parsley, torn
1	long red chilli, seeds removed, finely chopped
80 gm	parmesan, finely grated
Lemon dressing
100 ml	extra virgin olive oil
50 ml	lemon juice

1	Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve.
2	For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
3	Combine peas, cabbage, radish, herbs, chilli and half the parmesan in a large bowl and toss to combine. Add lemon dressing, season to taste and mix until cabbage begins to wilt (1-2 minutes). Adjust seasoning and serve salad scattered with remaining parmesan.

NoteIf your radishes are very small, halve them lengthways.

RECIPE Karen Martini, Mr Wolf PHOTOGRAPHY Ben Dearnley STYLING Vanessa Austin