Turkish salad

Ingredients:

• 200g. fresh white cabbage
• 200g. carrots
• 200g. white turnips
• 1l. water
• salt
• 12 stuffed green olives
• 1 bunch of parsley
• 1 bunch of dill
• 1 bigger orange
• 1 lemon
• 1 smaller onion

For marinade:

• 1 clove of garlic
• 60g. olive oil
• 2tbsp. lemo juice
• 1tbsp. sugar
• white pepper
• 100g. riper goat cheese

Remove any discoloured leaves from cabbage, wash and grate crudely. Heat water, add salt. When it boils, plunge prepared veggie's leave to boil 1-2 minutes, then drain well. Cut olives into rounds. Wash parsley and dill and wipe (with absorbent paper). Cho parsley finely and snip dill (with kitchen scissors). Mix drained veggie's with olives, parsley and dill.

Prepare the marinade in the following way: crush garlic well, add salt, some sugar, oil, lemon juice and pepper. Pour the marinade over the veggie's, mix well and put on a bigger plate or into a bowl. Peel orange and lemon (remove white underskin), cut into thinner rounds of onion over them. Leave to stand in the refrigerator at least 30 minutes. Before serving Turkish salad sprinkle with crumbled goat cheese. Serve with grilled dishes or with rusks as light supper.

Turkish salad