Pete Evans

Ingredients

• 500 g (17 ½ oz.) savoy cabbage, shredded
• 1 ripe avocado, stone removed, diced
• 300 g (10 ½ oz.) leftover roast chicken, shredded or chopped
• 3 tablespoons extra-virgin olive oil (optional)
• 3 tablespoons lemon juice
• small handful mixed herbs, torn (tarragon, parsley and chervil)
• sea salt and freshly cracked black pepper
• 2 tablespoons pine nuts, toasted