Summer Coleslaw

Ingredients

• 2 medium-large carrots
• ½ small white cabbage
• handful trimmed mangetout
• 6 spring onions
• handful trimmed radishes
• 1 tablespoon poppy seeds
• 2 tablespoons roughly chopped toasted hazelnuts
• 2 tablespoons freshly chopped flatleaf parsley
• ½ lemon, juice
• 3 tablespoons hazelnut oil
• salt and freshly ground black pepper
• cress, to serve
• mustard, to serve

Method

Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.

Finely shred ½ small white cabbage and a handful of trimmed mangetout and add to the bowl.

Finely slice 6 spring onions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds,
2 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons freshly chopped flatleaf parsley.

In a separate small bowl whisk together the juice of ½ lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.

Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter over mustard and cress to serve.