Summary

Ingredients

• 850 g red cabbae approx. 0.5 head
• 550 g beetroot approx. 3 pieces, raw
• 100 g fi (s), dried
• 1 pomegranate
• 100 g walnuts
• 200 g feta cheese
• 10 sprig (s) thyme

For the dressing:

• 75 ml balsamic vinegar, dark
• 40 g honey, liquid
• 1 ½ teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoon olive oil

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Instructions

1. Clean and wash the red cabbage. Cut out the stalk and cut the red cabbage into very fine strips. Clean, peel, wash and roughly grate the beetroot. Halve the pomegranate and knock out the seeds with the back of a spoon. Roughly chop the walnuts. Chop the figs. Wash the thyme, shake it dry and pluck the leaves from the stems.
2. For the dressing, mix the vinegar, honey, salt and pepper together well, then fold in the oil.
3. Drain the feta cheese and roughly crumble it.
4. Mix well the red cabbage, beetroot, pomegranate seeds, figs, walnuts and thyme (reserve a few leaves for decoration). Mix in the vinaigrette. Let the salad stand for at least 30 minutes.
5. Arrange the salad in a bowl, sprinkled with feta cheese and garnished with a few thyme leaves.