White Cabbage & Cucumber Salad

Preparation

• Peel the cucumber, remove the seeds, and cut it into hazelnut-sized pieces. Finely shred the white cabbage with a sharp knife or slice it very thinly using a mandoline. Place both in a large bowl.

• To prepare the dressing, combine all the ingredients up to and including the ground cumin in a measuring jug or blender cup and blend until smooth. If necessary, add a little water to achieve a thick but pourable consistency.

• Pour the dressing over the vegetables, toss well to coat evenly, and leave to marinate for at least 15 minutes.

• Meanwhile, heat a little olive oil in a small frying pan. Tear the bread into bite-sized pieces and toast them until crisp and golden. Season lightly with salt and pepper, then transfer the croutons to a paper towel to cool.

• Transfer the salad to a serving bowl and garnish with the croutons and torn flat-leaf parsley before serving.