Goat Cheese Salad With Red Cabbage, Mango And Cashew Nuts - cooking recipe

Ingredients

800 g red cabbage, cut into very thin strips
4-5 tbsp wine vinegar
1 tsp oil
100 g cashew nuts
1 None small, ripe mango, peeled stoned and diced
1/2 bunch spring onions, sliced diagonally
2 tbsp + 1 tsp honey
1 roll goats cheese (approx 200g)
3 tbsp olive oil

Preparation

Mix the strips of cabbage with the vinegar and 1 tsp of salt in a saucepan and simmer for 30 mins, remove and cool. Heat the oil in a skillet and cook the cashews until golden brown, turning as necessary. Remove, cool, and chop coarsely.
Mix 3 tbsp of olive oil, 1 tsp honey and season to taste. Loosely fold in the mango, scallions and cashew nuts.
Cut the goat cheese into 8 slices and drizzle it with 1/2 tsp honey. Put it on a greased baking sheet and broil under a hot broiler for 3-5 mins. Mix the cabbage and the mango dressing and serve the warm goat cheese on top with a sliced baguette on the side.