Cabbage, broad bean and egg slaw

Instructions

1. Bring a small saucepan of water to boil. Add eggs and cook for 5 minutes. Remove pan from heat and run eggs under cold water. Peel and quarter.
2. In a bowl combine kale, olive oil and lemon juice. Gently massage dressing into kale. Set aside.
3. Spray a non-stick frying pan with oil and set over a medium heat. Add cabbage wedges and sear for 5 minutes, turning when golden. Add 1/4 cup water. Cover with lid and steam for 5 minutes.
4. Meanwhile, in a large salad bowl place walnuts, radishes, artichokes, broad beans and mint. Add steamed cabbage and kale.
5. In a small mixing bowl whisk mustard, horseradish, parmesan and vinegar. Whisk in grapeseed oil to emulsify. Add dressing to slaw and toss. Divide between 4 bowls, garnish with egg quarters and cracked black pepper and serve with pita pockets.