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This colourful salad is excellent with jacket potatoes, onion quiche or quick cheese and tomato flan.

SERVES 4

3 tbsp extra-virgin olive oil

1 tbsp wine vinegar

salt and freshly ground black pepper

350g (12oz) white cabbage, shredded

175g (6oz) carrots, chopped or coarsely grated

175g (6oz) red pepper, deseeded and chopped

2 heaped tbsp chopped fresh flat-leaf parsley, chives or spring onions

50g (2oz) raisins

50g (2oz) roasted unsalted peanuts or cashews, or pine nuts or chopped walnuts

Put the oil and vinegar into the base of a salad bowl, add some salt and pepper and mix together.

Add the cabbage, carrots, red peppers, parsley, chives or spring onions and raisins, and turn everything over a few times with a spoon so that it all gets covered in the dressing.

If possible leave for an hour or so; this softens the cabbage and gives the flavours a chance to blend. Stir in the nuts just before serving.