Kale, Beetroot & Fennel Slaw

This is Liz’s modern take on coleslaw. ‘It features three of my favourite vegetables: kale, beetroot and fennel. These are anti-inflammatory, iron- and vitamin C-rich respectively.’

• 1 small fennel bulb

• 1 beetroot

• 25g (1oz) kale

• A small handful of mint

• 20g (3/4oz) whole almonds, chopped

• 1tbsp mixed seeds: pumpkin, sunflower, sesame and linseeds FOR THE DRESSING

• ½tsp fennel seeds

• ½tsp mustard seeds

• ½tsp coriander seeds

• Freshly ground black pepper

• 2tbsp extra virgin olive oil

• Juice of ½ lemon

1 Slice the fennel thinly into a bowl. Peel the beetroot and chop into matchsticks. Spoon over the fennel.

2 Chop kale finely, as you would for herbs. Do the same with the mint, keeping a few leaves whole. Sprinkle over the bowl. Scatter almonds and mixed seeds over the top.

3 For the dressing, heat the fennel, mustard and coriander seeds in a frying pan for 2min, until mustard seeds start to pop. Spoon into a pestle and mortar, add a good pinch of pepper and lightly crush. Put the crushed seeds and pepper into a bowl with the olive oil and lemon juice and whisk.

4 Spoon over the salad, toss everything together and serve.

LOOK FOR Liz’s book, Skin (Orion Spring, £25). Also look out for The Good Gut Guide by

Liz Earle (Orion Spring, £25), out in May.