Red cabbage, fennel & toasted almond salad

Preparation 25 mins | Serves 4 or 6 as a side dish

½ small red cabbage, trimmed
2 medium fennel bulbs, trimmed
1 tbs lemon juice
1/3 cup currants
½ cup roasted almonds, toasted and roughly chopped
1/3 cup pepitas, toasted
½ small red onion, very thinly sliced

Tahini yoghurt dressing:
½ cup Greek-style natural yoghurt
¼ cup lemon juice
2 tbs tahini
2 tbs water
½ tsp ground cumin
2 tsp maple syrup

Step 1 Using a V-slicer or sharp knife, finely shred cabbage and fennel. Place cabbage into a large bowl. Plunge fennel and lemon juice into a bowl of iced water. Stand for 10 minutes.

Step 2 To make the dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Mix until smooth and well combined. Set aside.

Step 3 Place currants into a teacup, cover with boiling water and stand for 5 minutes. Drain currants. Drain and dry the fennel.

Step 4 Add fennel, currants, almonds, pepitas and onion to the cabbage. Drizzle with the dressing and toss to combine. Spoon into a serving bowl or onto a platter and serve.