SLAW, FOUR WAYS

Here are four recipes that will help you forget the days when coleslaw was simply cabbage smothered in mayo. These dishes will take pride of place in any al fresco buffet (weather permitting)

What’s an al fresco lunch without a bowl of slaw?

Ginger has anti-inflammatory properties, said to be so strong that some studies suggest the fiery root can help reduce DOMS. Feel the burn, then taste the burn.

INGREDIENTS

1 apple • 1 pear • 1 cabbage

• 175g cooked beetroot • seeds of 1 pomegranate, • 2 tbsp balsamic vinegar • juice of ½ a lemon or lime • 1cm cube fresh ginger, peeled • pinch of sea salt

• handful of blueberries

METHOD

1. In a food processor, pulse the apple, pear and cabbage into chunks, then set aside.

2. Repeat with the beetroot and add it to the mixture.

3. Stir the ingredients well and sprinkle with the pomegranate seeds.

4. Drizzle the vinegar over the mixture and add the lemon or lime juice.

5. Grate the ginger and mix that in, too. Then sprinkle with sea salt.

6. Garnish with blueberries and serve. A tutti-ally foolproof side dish.