Warm rainbow cabbage salad

Serves 8

This recipe clears out all those fridge staples and transforms them into something crunchy, healthy and colourful.

You will need

1tbsp sunflower oil 1 red onion, sliced 1 small fennel bulb, finely sliced, optional ½ a red cabbage, finely shredded ½ a sweetheart cabbage, shredded 1 medium carrot, peeled and grated 3tbsp pumpkin seeds, lightly toasted Handful of flat-leaf parsley For the dressing 2tsp wholegrain or Dijon mustard Good pinch of soft light brown sugar 2tbsp balsamic vinegar 4tbsp good olive oil

How to do it

1 heat the oil in a frying pan and cook the onion and fennel, if using, for 1-2 minutes. add the red cabbage and cook for another 2-3 minutes. tip into a large serving bowl. add the raw green cabbage and carrot. 2 to make the dressing, whisk all the ingredients together, adding some seasoning. pour over the salad and mix in well. 3 sprinkle the pumpkin seeds and flat-leaf parsley over the top and serve warm.

Calories 129 Fat 10g Sat fat 1g Cost per serving 46p