Continental Cabbage Salad - cooking recipe

Ingredients

250 g cabbage, shredded
125 g small tomatoes, skinned
50 g black olives, stoned
1 -2 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon sugar
garden cress
little fresh thyme or marjoram, chopped

Preparation

Bring a saucepan of water to the boil. Add the cabbage and cook for a couple of minutes. Drain and leave to cool.
Place all ingredients apart from cress and herbs in a mixing bowl and combine well.
Garnish with cress and herbs.