We can’t lay claim to this fabulous dish; it’s based on a Palestinian recipe from Joudie Kalla’s stunning book, Balaidi Palestine (Quarto UK, 2018). We’ve tweaked and played with it a bit, amping up the garlic and using a stick blender to emulsify the heck out of the dressing. It’s basically coleslaw, but w-a-y better. Feel free to add more sugar, acid, cumin or dried mint to the dressing; We’re always playing with it. Most times we strew a handful of Turkish dried black olives over the top too; their meatiness is fantastic, but not crucial. If you hang around the Lazy Sunday long enough you’ll realise we like salad, regardless of the season, and use a lot of stick blender – we can live without most gizmos, but not that one. Most are actually more powerful than a standard food processor meaning they make short work of blitzing just about anything. 

SERVES 4

2½-3 packed cups finely shredded* cabbage

4 large radishes, finely sliced*

½ a large fennel bulb, trimmed and finely sliced* widthwise

125g Greek-style feta, cut into small cubes

handful of mint leaves

Dressing

2 tsp caster sugar

4-5 cloves garlic, coarsely chopped

3 tsp dried mint

3 tsp ground cumin

1 tbsp white wine vinegar

3 tbsp lemon juice, or to taste

100ml extra virgin olive

For the dressing, combine everything in a tall, round container, then blitz using a stick blender. Alternatively, do this using a blender, nutrabullet or food processor;the dressing should be thick, emulsified and creamy. Season to taste, adding a little more sugar, cumin, mint, lemon juice or vinegar to taste. 

Combine all the salad ingredients in a large bowl, drizzle over the dressing, then gently toss to coat. Serve. That’s it. 

*using a mandoline makes short work of this and gives a better over-all result. Otherwise, #knifeskills 🔪