AVOCADO AND FETA CABBAGE ROLLS WITH CRISP PROSCIUTTO

Preparation time 25 mins Cooking time 10 mins Serves 4

1 sugarloaf cabbage

1 Tbsp extra virgin olive oil

8 slices thin prosciutto

2 ripe avocados

1 ripe tomato, finely diced

½ red onion, finely diced

2 cloves garlic, minced

2 sprigs coriander, finely chopped Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp crumbled feta 2 cups mixed fresh garden herbs of choice (we used basil, dill and parsley) Juice of 1 lemon

1 Tbsp balsamic glaze

STEP 1 Remove cabbage core using a small sharp knife. Gently remove 12 outer leaves.

STEP 2 Blanch leaves in a saucepan of boiling water in batches, for 1 minute until beginning to soften. Drain and refresh in iced water. Cut out central ribs.

STEP 3 Heat oil in a large frying pan over medium heat. Fry prosciutto in 2 batches for 3 minutes, until crispy. Drain on paper towel. STEP 4 Remove seeds, peel and crush avocados in a medium bowl. Mix in tomato, onion, garlic and coriander. Season, then fold feta through.

STEP 5 Put a cabbage leaf on a clean work surface. Top with a spoon of avocado mixture. Fold in sides then roll up to form a log. Trim ends (optional). Repeat with remaining cabbage and avocado mixture.

STEP 6 Arrange cabbage rolls on a serving platter. Top with herbs and roughly broken pieces of prosciutto.

STEP 7 Drizzle with combined juice and balsamic glaze to serve.

Avocado and feta cabbage rolls with crisp prosciutto This dish is all tricks. A few simple ingredients, basic kitchen skills and the result is a seriously high-end entree.