1. Chop the spinach very finely and mix with the baby spinach.
2. Mix olive oil with lemon juice and pour the marinade over the salad.
3. Drain the liquid from the cooked chickpeas and heat the olive oil in the pan with the red curry paste.
4. Roast the chickpeas in the mixture 4-5 minutes, pour over lemon juice and set aside.
5. Cut the chilli into very thin slices and and mix it into the chickpeas.
6. Cut the apricots into strips, roughly chop the walnuts and mix both into the salad with the roasted chickpeas.
7. Garnish with lime wedges and fresh mint or coriander.
8. Mix the Greek yoghurt with the sour cream, parsley, mint and lemon juice and season with salt and pepper.
9. Serve the pointed cabbage salad with dressing and lime wedges, as an accompaniment to poultry, for example, or as part of a salad buffet.
