BROCCOLI, SILVERBEET & PINE NUT SLAW

Serves 6

150g broccoli, stems trimmed,

very finely chopped

750g white cabbage, trimmed,

very thinly sliced

100g thinly sliced silverbeet

leaves

1 large Granny Smith apple,

cut into julienne strips ⅓ cup thinly sliced chives ⅓ cup toasted pine nuts

Dried chilli flakes, to serve

Dressing

½ cup buttermilk

2 tbsp whole egg mayonnaise 1 tbsp white wine vinegar 1 tbsp lemon juice, extra

(to squeeze over apple) 1 tbsp prepared horseradish Salt and cracked black pepper,

for seasoning

1. To make dressing, whisk buttermilk, mayonnaise, vinegar, lemon juice, horseradish and salt and pepper in a small bowl until smooth.

2. Place broccoli, cabbage, silverbeet, apple and chives in a large bowl and toss until combined. Cover and refrigerate until ready to toss with dressing to serve. (Squeeze some extra lemon juice over apple before adding to salad, to prevent it from browning if you’re not tossing it with dressing immediately).

3. Add pine nuts and dressing to slaw and toss until combined. Transfer to a serving dish. Serve sprinkled with chilli flakes.