SLAW OF THE SOIL

FOR THIS SLAW I LOOKED BELOW GROUND FOR INSPIRATION. MOST OF THE INGREDIENTS ARE ROOT VEGETABLES AND THE ADDITION OF RADISH AND FENNEL RAMP THE SALAD FROM STANDARD TO SUBLIME. THE INCLUSION OF CURRY POWDER IN THE DRESSING ADDS A FINAL TASTY FLOURISH.

STOVE TOP – PAN

1 cup sliced fennel

1 cup sliced radish

1 tsp olive oil

1 cup julienned or grated beetroot

1 apple, cored and julienned

1 cup julienned or grated carrots

1 cup roughly chopped fresh rocket

2 Tbsp roasted pine nuts

DRESSING

1 Tbsp Greek yoghurt

1 Tbsp mayonnaise

2 Tbsp orange juice

½ tsp curry powder

salt and pepper to taste

1.In a pan, gently sauté the fennel and radish in the olive oil until just charred. Remove and leave to cool to room temperature. Then add the beetroot and apple and carrots and mix together.

2.Mix the dressing ingredients together and pour over the salad.

3.Sprinkle the rocket over and toss, ensuring all the ingredients are well coated with the dressing. Transfer to a serving platter. Scatter the pine nuts on top.