| 1. | Preheat oven to 180°C |
| 2. | Place cabbage, apple, celery, mint, almonds and currants in a large bowl and toss to combine. |
| 3. | Aioli: Place egg yolk, mustard, garlic and 1 tablespoon of the olive oil into a food processor and process for 30 seconds. While processing pour remaining olive oil in a very thin stream into the egg mixture. Remove lid, add salt and pepper to taste and scrape down sides of processor. Return the lid and while processing pour in lemon juice in a very thin stream. |
| 4. | To serve, arrange salad on serving plates along with a generous dollop of garlic aioli. |
| 5. | Roasted garlic: place garlic cloves (skin on) on a paper lined oven tray, spray generously with oil and roast for 20 minutes. Remove from oven and allow to cool. Squeeze garlic out of skin shell. |
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