Raw Vegetable Salad with Stracciatella (gf) (v)

Apart from all its delicious crunchiness, I love the versatility this salad offers. Using whatever is fresh and best on the day, you can put together all your favourite vege combinations. I allow a couple of good serving-spoonfuls for each person.

SALAD (OUR SELECTION)

1 fennel bulb ½ medium kohlrabi, peeled 1 small nashi pear 2 baby turnips 2 large radishes

1 medium yellow beetroot, scrubbed 2 small orange beetroots, scrubbed 2-3 cups thinly sliced white cabbage

leaves from 3 Brussels sprouts

assorted baby carrots, scrubbed

DRESSING

¼ cup olive oil

2 tablespoons sherry vinegar or lemon juice

2 teaspoons wholegrain mustard

1 teaspoon runny honey 2 cloves garlic, crushed sea salt and ground pepper

TO SERVE

200 grams stracciatella

1/3 cup chopped and roasted hazelnuts