½ red cabbage, thinly shredded
1 medium onion, halved then sliced into half rings
½ cauliflower, broken up into small florets
3 tbsp sesame seeds
1 teaspoon wild fennel seeds
3 tablespoons rapeseed oil.
20g poppy leaf
10g bittercress, leaves cut from base with scissors
20g 3 cornered garlic cut into 2 inch pieces
Juice of ½ lemon
1. Fry the cabbage and fennel seeds on a medium heat for half an hour, add the onion and fry for another half hour, stirring occasionally throughout.
2. Add the sesame seeds and fry for a further half an hour.
3. In the meantime, roast the cauliflower, coated in a little oil, for 20 minutes at 180° C.
4. Toss the cauliflower in the lemon juice and serve dotted in amongst the cabbage with the wild leaves dressed with the vinaigrette scattered over the top.
Serving suggestions: with sausages or a pork chop.