½ a small red cabbage

250g rindless streaky bacon

180g feta [any variety]

Dressing:

2 cloves garlic, crushed

125ml oil

50ml red wine vinegar

10ml lemon juice

sugar to taste

salt and pepper to taste

Core cabbage and remove outer leaves. Shred finely and reserve.

Cook bacon until crisp, drain well, crumble and add to the cabbage.

Reserve 60ml bacon fat and discard the remainder. Add garlic to bacon, fat, oil, vinegar, sugar, salt and pepper to taste, Heat in a small saucepan then pour over cabbage.

Toss gently and place on 6 individual plates.

Crumble the cheese evenly over each and serve immediately.