250 grams of Rocolla
3 baby red cabbages, very finely chopped (alternatively 1/2 a small cabbage)
3 Granny Smith apples, peeled, cored and cut into smallish pieces
3-4 smoked duck breasts depending on size, with fat removed and cubed into approximately 2cm pieces

Marinade for the duck

1 tbsp Hoisin sauce
1 tbsp roasted pumpkin seed oil
1 small bunch of basil leaves, chopped
1 tbsp of Teriaki sauce

Stir all these ingredients together, add to duck and marinate for several hours

Salad Dressing

Combine 1 walnut oil to 1/2 bilberry red wine vinegar
2 pinches of Malvern sea salt
2 tsps of date syrup

Take care to dress the salad very lightly. I like to prepare it individually on each bowl: in a bed of Rocolla sprinkle the red cabbage and arrange the chopped apple over the top. Drizzle the dressing over the salad. In a lightly-greased wok, stir fry the duck on a hot heat. Cook for about 4-5 minutes. Drain juice, top the salad with the hot duck and serve.

· This recipe originally appeared as part of this article.