No need to wait till next summer with this vibrant autumn salad from The Natural Cook by Tom Hunt.
This slaw is a great way to ‘eat the rainbow’ – colourful veg contain a range vitamins, minerals and antioxidants to ward off winter bugs.
Vibrant autumn coleslaw
Serves 4
200g carrots 1 small beetroot 3 beet tops or kale leaves, shredded 2 tbsp sunflower seeds 2 tbsp pumpkin seeds Juice of 1 lemon Small bunch of parsley, roughly chopped 150g blackberries Extra virgin olive oil 1 tbsp sesame seeds
1. Grate the carrots coarsely, dress with a splash of extra virgin olive oil, a little lemon juice and salt and pepper. Toast the sesame seeds in a dry pan until they brown slightly. mix with the carrots.
2. Grate the beetroot and add it to the dish, but don’t mix the salad until you’re ready to eat, so the colours stay separate.
3. Add all of the remaining ingredients and season the mix to taste. Toss gently with a glug of the oil to coat, then serve.
Seasonal twist
Play around with different ingredients as the seasons change. As winter arrives, substitute the blackberries for dried fruits and grate in whatever raw root vegetables you have handy, from kohlrabi to celeriac.
Storage
The salad will keep for three days in a sealed container in the fridge, but is best eaten straight away.
Recipe from The Natural Cook by Tom Hunt.