Shaved salad with toasted seeds

This is a beautiful gossamer-fine salad, more suited to a role as a starter than a main course. It’s incredibly lovely but not quite substantial enough to call itself a main meal.

SERVES 4

PREPARATION TIME: 25 MINUTES

2 medium beetroot with leaves, scrubbed but not peeled

2 small fennel bulbs, halved

½ young tender rhubarb stalk

1 red apple, quartered and cored

2 witlof (chicory) bulbs, shredded

3 tablespoons mixed seeds, toasted

For the dressing

2 tablespoons cider vinegar

4 tablespoons extra virgin olive oil

1 teaspoon fennel seeds

a small handful of fennel fronds, roughly chopped

To make the dressing, whisk all the ingredients together and season well.

Trim the leaves from the beetroot and reserve.

Use a mandolin slicer, a sharp knife or even a vegetable peeler to pare the beetroot, fennel bulbs, rhubarb and apple into fine strips or slices. Place in a bowl and add the beetroot leaves and shredded witlof. Toss with the dressing.

Divide the salad among serving plates and scatter each serving with a couple of teaspoons of toasted seeds.