Cabbage slaw with hazelnuts

Ingredients

• 1/2 head Savoy cabbage, cored, shredded
• 1/2 head Red cabbage, cored, shredded
• 170 g Hazelnuts, toasted, roughly chopped
• 3 tbsp Gruyere, shaved
• 3 tbsp Lemon juice, fresh
• 1 1/2 tbsp Olive oil
• 1 tbsp Honey
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, ground

Method

1. Heat the broiler in oven. Prepare baking sheet.
2. Core cabbages and shred finely; place in large bowl and drizzle lightly with olive oil.
3. Spread cabbage over baking sheet in a single layer.
4. Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char.
5. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes.
6. Remove the cabbage from the oven and set aside to cool for a few minutes, on wire rack.
7. Turn the oven to bake and down to 180°C.
8. Roughly chop the hazelnuts and spread in a baking dish.
9. Bake for 5 to 10 minutes or until lightly toasted.
10. Whisk together 15ml olive oil, honey, and lemon juice in a bowl. This will be the dressing.
11. Toss the cabbage with the dressing then season with salt and pepper to taste.
12. Toss with 120g of the toasted hazelnuts. Spread on a large platter and garnish with the remaining toasted, chopped hazelnuts. Garnish with shaved gruyère cheese.
13. Serve at room temperature.