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Beetroot and hazelnut slaw

SERVES 6–8

A slaw is just the thing to serve with rich meats at a barbecue, or indeed burgers. It’s both a salad and a sauce that’ll bring freshness and crunch.

225g (8oz) raw beetroot, peeled and grated

225g (8oz) carrot, grated

3 tbsp chopped mint or parsley

¼ head of savoy cabbage

4 tbsp hazelnut oil or extra-virgin olive oil

2 tbsp lemon juice

2 tsp Dijon mustard

110g (4oz) hazelnuts, toasted and roughly chopped (see tip, here)

sea salt and freshly ground black pepper

1. Place the grated beetroot and carrot and the chopped mint or parsley in a large bowl. Remove the dark outer leaves from the cabbage, cut out and discard the core and shred the leaves as thinly as possible, cutting across the quartered head. Add the cabbage to the bowl.

2. In a small bowl, combine the oil and lemon juice with the Dijon mustard, then season with salt and pepper. Pour the dressing onto the vegetables and herbs and mix well until evenly coated.

3. Transfer to a serving bowl or plate, scatter over the toasted hazelnuts and serve.