Estimated recipe for 4 people INGREDIENTS • 2 sprigs of celery • 2 green apples • 200 g of fennel • 1/2 cabbage • 1 lemon • 30 g pine nuts • 1 teaspoon of sugar • 3 tablespoons of apple cider vinegar • Olive oil • Fresh thyme • Salt and pepper 1. Make juice of 1/2 lemon and grate the skin. Put the lemon juice and its zest in a bowl, 3 tablespoons of apple cider vinegar, 4 tablespoons of olive oil and mix everything well. Clean and chop cabbage half. 2. Put the cabbage in a large bowl. Season with salt and pepper and add a teaspoon of sugar. Mix well, cover with film and leave in the fridge to marinate for about half an hour. Cut the celery sticks into thin slices; chop the green celery leaves; cut the apple into slices and the fennel into pieces. 3. Add the celery, apple and fennel to the cabbage bowl that we had in the fridge. Dress with the mixture from step 1 and add the pine nuts.