Ingredients
- 2 carrots, different colours if you can find them, peeled
- 1 bulb fennel, trimmed
- 3-4 radishes, use at least two out of this, the beetroot, celeriac and cabbage
- 1 light-coloured beetroot, peeled, use at least two out of this, the radishes, celeriac and cabbage
- ½ small celeriac, peeled, use at least two out of this, the radishes, beetroot and cabbage
- 400 g red and white cabbage, outer leaves removed, use at least two out of this, the radishes, beetroot and celeriac
- ½ red onion, peeled
- 1 shallot, peeled
- 1 lemon
- extra virgin olive oil
- 1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
- 250 ml yoghurt
- 2 tablespoons mustard
- sea salt
- freshly ground black pepper
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Method
Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.
Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.
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