Ingredients:
1/4 of a large or a 1/2 head of a small red cabbage, shredded finely
1/2 head of fennel bulb grated
3 carrots grated
1 apple grated
1/2 tsp sea salt and a good grind of black pepper
1 lemon, juiced.
DRESSING:
5 Tablespoons of Tahini
3 glugs of good EV Olive oil
3 tablespoons of wild weed pesto or 2 big handfuls of fresh herbs of your choice( parsley, mint, coriander, dill would be fab)
A big thumb-size piece of fresh ginger grated
30-50ml of water to thin this dressing...use your judgement, not too thin.
100g of mixed seeds( Pumpkin, sunflower and sesame)
1 lime juiced
METHOD:
1. Grate red cabbage, fennel bulb, carrots and the apple into a large mixing bowl.
2. Add salt, pepper and the juice of 1 lemon, and set aside while you make the dressing.
Dressing
1. Add the tahini, wild weed pesto/fresh herbs, olive oil, grated ginger, vinegar and water to a small mixing bowl.
2. Gently toast the mixed seeds on a dry pan for 30 seconds, or until they begin to pop and colour.
Keeps in the fridge for 5 days.
Serve as-is for a light meal, or add some hummus, olives, crackers to bulk it up.
As a side for some fresh grilled fish, or grilled chicken.
Enjoy!