Grate the beetroot and add to a bowl along with the pickle cabbage.

Add oil and honey and mix.

In the meantime toast the pine nuts in a pan until nice and golden.

Make a quick breadcrumb with the breadcrumbs ingredients. I have added these ingredients to a blender to create the breadcrumbs.

Assemble the plate: add the salad, crumble feta, pine nuts, breadcrumbs and mint leaves.

This recipe has a few bits in it but each part it’s necessary to create this dish, so don’t skip anything.. trust me, it will be worth it!