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Cut the white cabbage into quarters, place onto a hot BBQ until lightly charred and remove. Once cool, cut the woody core from each quarter.
Repeat step 1 with the onions and carrots.
Once barbecued, shred all the vegetables into thin strips, in a slaw style manner.
For the dressing add tarragon vinegar to a bowl and slowly whisk in the olive oil.
Peel and grate the apples, add to the vegetables, followed by the chopped herbs.
Toss the thinly sliced vegetables with the dressing, poppy, salt, pepper and finally the Davidstow® 3 Year Special Reserve Vintage cheddar.
Cut the white cabbage into quarters, place onto a hot BBQ until lightly charred and remove. Once cool, cut the woody core from each quarter.
Repeat step 1 with the onions and carrots.
Once barbecued, shred all the vegetables into thin strips, in a slaw style manner.
For the dressing add tarragon vinegar to a bowl and slowly whisk in the olive oil.
Peel and grate the apples, add to the vegetables, followed by the chopped herbs.
Toss the thinly sliced vegetables with the dressing, poppy, salt, pepper and finally the Davidstow® 3 Year Special Reserve Vintage cheddar.
15 minutes
Serves 18-22 scones
