Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line two large baking trays with either parchment paper or a silicone baking mat.
Remove the outer leaves from the red cabbage then, standing it on its root, use a sharp knife to cut the cabbage into thick slices (or “steaks”) each measuring around 2cm wide, and leaving the stalk on so that they stay intact.
Transfer the steaks onto the pre-lined baking trays, drizzle each side with olive oil and season with sea (or pink Himalayan) salt and cracked black pepper.
Place the trays into the pre-heated oven and roast for 50-60 minutes (I like to roast mine for 50 mins but 60 minutes will give a slightly crisper result), turning the steaks over halfway through the cooking time so that the steaks are evenly roasted. Once the edges are crisp and the middle of the cabbage slices are soft and tender, remove from the oven and set aside to cool
Heat a small frying pan over a medium heat and, without adding any oil, toast the pine-nuts until they’re golden and fragrant – make sure you keep an eye on them as they will burn quickly! Set aside to cool.
When you’re ready to plate, take a large serving plate or platter and arrange some of the cabbage steaks over the base, then top with some of the crumbled cheese, some of the pine nuts and a drizzle of balsamic glaze, then repeat until all the ingredients are used up. Drizzle the top of the salad with a little olive oil, scatter with chopped chives and serve.
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