Fleet’s cabbage and kale slaw with roasted yeast dressing

1.For dressing, preheat oven to 180°C. Scatter yeast flakes over a baking tray and roast until golden and fragrant (4-5 minutes). Cool, then transfer to a blender with mustard, vinegar, lemon juice, garlic and 100ml water and blend on high speed until combined (2 minutes). Reduce speed to medium, then add oils in a slow, steady stream until smooth. Increase speed to high for 30 seconds to thicken dressing slightly. Season to taste and refrigerate to chill (1 hour).

2.Combine cabbage and cavolo nero in a large bowl. Add dressing a little at a time, tossing and tasting as you go; it’s the right amount of dressing when you think it’s delicious. Season to taste, then serve.