MaURITIaN SlaW

SERVES 4-6 PREP TIME 15 MInuTES COOK TIME 5 MInuTES

The Global Generation Skip Garden in London’s King’s Cross is a great spot. The café served this colourful and substantial salad in alongside pies, quiches and toasted sandwiches. The Skip Garden’s version of the classic Mauritian slaw achard de légumes combines the best seasonal vegetables with the warmth and vibrancy of the East African coast. To vary the flavours, you can also add grated fresh ginger to the spices while they are toasting and sprinkle over some toasted desiccated coconut, or pumpkin, sunflower or sesame seeds to add a little more texture and nutty flavour.

6 black or curly kale leaves, washed, dried, tough stems and ribs removed, coarsely chopped a substantial pinch each of salt and caster sugar

¼ small red cabbage (about 250g), core removed and the rest thinly sliced 2 large carrots (about 350g), washed and coarsely grated 1 tsp black mustard seeds

1 tsp cumin seeds

1 tsp ground coriander

½ tsp ground turmeric

1 ½ tsp toasted sesame oil grated zest and juice of ½ lemon pepper

★ Put the kale in a large bowl, add the salt and sugar and massage the ingredients into the leaves for about 30 seconds then set aside. Combine the red cabbage and carrot in another large bowl.

★ Place a good, heavy frying pan over a medium heat. Once the pan is hot, add the mustard and cumin seeds and cook for about 10 seconds, then add the coriander and turmeric and cook for a few more seconds. You will know the spices are toasted when they release their aromas and the seeds begin to shimmy about in the pan.

★ Tip the spices straight into the bowl with the carrot and cabbage, then add the kale, oil and lemon zest and juice. Mix well, adjust the seasoning with salt and pepper to taste, then serve.