Carefully remove the leaves from cabbage and blanch in boiling water. Remove and place in cold water.

Heat olive oil in a large saucepan and stir-fry mushrooms, beans, carrots and baby courgettes for 3 – 4 minutes.

Remove from heat and season. Dry leaves and place on a flat surface.

Place a slice of salami topped with stir-fry mixture on the cabbage leaves and roll; tie with cotton, making sausages.

Alternatively, wrap vegetable-filled cabbage rolls with salami.

Brush a hot griddle pan with a little olive oil and sear the cabbage rolls.

Heat through and remove string before serving, sliced, with olive oil drizzled over.