Tahini beet slaw

SERVES 4-6 PREP & COOK TIME 15 MINUTES

1 tablespoon tahini

2 tablespoons lemon juice

¼ cup (70g) Greek-style yoghurt

1 clove garlic, crushed

2 teaspoon honey or maple syrup

1 radicchio lettuce

2 medium (350g) beetroot, peeled and cut into matchsticks

1 red apple, cut into matchsticks

2 tablespoons coarsely chopped walnuts, toasted

2 tablespoon coarsely chopped chives baby mint leaves, to serve 1 Combine the tahini, lemon juice, yoghurt, garlic and honey in a small bowl. Season with salt flakes and freshly ground black pepper. Line a shallow serving dish with the outer radicchio leaves; shred remaining radicchio leaves.

2 Combine the shredded radicchio, beetroot and apple in a separate bowl. Drizzle over half the dressing and toss gently to combine. Spoon into serving dish and drizzle with remaining dressing and top with walnuts, chives and mint Not suitable to freeze.