Seeded Slaw (gf) (v)

Toss the salad with the dressing just before serving so it retains a lovely crunchy texture and freshness.

2 cups thinly sliced purple cabbage

2 cups thinly sliced green cabbage

1 small fennel bulb, thinly sliced, feathery tops reserved

1 cup julienned or finely shredded carrot

small handful parsley, finely chopped

¾ cup mixed seeds (I used a combination of toasted pumpkin, sunflower, sesame and poppy seeds) ¼ cup olive oil

1 teaspoon each finely grated orange zest and Dijon mustard

2 tablespoons orange juice

1 tablespoon sherry vinegar

2 cloves garlic, crushed

sea salt and ground pepper

DRESSING: Whisk all the ingredients together and season generously.

Combine all the vegetables, parsley and three-quarters of the mixed seeds together in a large bowl. Roughly chop a small handful of the fennel tops and mix through.

Pour the dressing over the slaw and toss everything together to combine well.

TO SERVE: Transfer to a serving bowl and top with the remaining seeds. SERVES 6