Ingredients
- 1 Large Granny Smith apple
- 1 large beetroot
- 1 large wedge of pumpkin
- 3 spring onions, whites and greens shredded separately.
- a small handful of toasted hazelnuts
- 2Tbsp olive oil
- 1tsp each mustard seeds, nigella seeds, cumin seeds
- ¼ Cup apple cider vinegar
- 1tsp honey
- salt and pepper
Sunshine slaw
Method
- Peel and core your pumpkin and apples, peel your beetroot
- Grate each separately, and wring out any excess juice from the apple using a clean dry tea towel
- Toss with a little lemon juice to halt any discolouration
- Grate and wring out the beetroot
- Grate the pumpkin
- Hold each separately until serving
- Make your dressing by sautéing the onion whites, mustard seeds, and nigella seeds for 3-5min briefly then adding the vinegar, honey, salt and pepper
- When dressing is cold, toss all to combine
- Serve immediately
Comments
With the freshness of apple and the lurid colour of beetroot this is a serious cloud-busting side!
