Remove the core from the cabbage, slice finely and put into a salad bowl.
Peel the apples, grate into a bowl using the large holes on a grater and squeeze over some lemon juice to stop them going brown. Finely chop the anchovies, beat into the yoghurt with a fork and taste for salt and pepper. Wash and finely chop the parsley.
Drain the grated apple, pat dry and tip into the salad bowl. Toss in the yoghurt, sprinkle with the finely chopped parsley and serve with the wholemeal bread cut into sticks and lightly toasted.
The list of ingredients says “1 red cabbage”: this is purely indicative. When preparing the cabbage, take off the outer, tougher leaves and remove the inner core. We also recommend leaving the cabbage in the yogurt sauce for at least an hour before mixing it with the apple.