Crunchy rainbow slaw with toasted seeds

So simple, so tasty and so good for you! Love this slaw; it’s a great side dish to eat with winter casseroles or chilli as a nice crunchy fresh element on the plate or with BBQed veggies, fish or meat in the summer.
There’s a little bit of chopping if you’re using a knife, but if you have a spiraliser, or a food processor then we’re talking seconds!
I’ve measured the veggies in terms of peeled/prepped weight, so you can pick and choose the ones you prefer. I would always use a much smaller proportion of red onion though as it’s obviously a bit pokey!

I think this combination works really well though as there’s a nice colour and flavour range, but feel free to remix!

Ingredients

Serves 6

• 60g sunflower / pumpkin seeds

• 480g white/red cabbage, carrots, spinach, red onion

• 60ml extra virgin olive oil

• 30ml red wine vinegar

• 1½ tsp honey or maple

• Pinch of salt

Method

• Preheat the oven to 180c. Spread the seeds on a baking tray and toast for 6 minutes.

• Peel/prep and weigh the veggies, then shred using a food processor or spiraliser (I used the straight shredder and the 5mm for the carrots).

• Mix the oil, vinegar, honey and salt, giving them a good shake in a dressing shaker or lidded jar.

• Put the veggies in a bowl and pour over the dressing gradually, mixing and adding the seeds as you go along. Save a few seeds to sprinkle over the top.

• If you’re making ahead then store the veggies, dressing and seeds separately. The veggies keep best in an airtight bag and will last 2-3 days.
  

Harissa & honey roast carrots with lemon feta

I bought some lovely lunched carrots this week, so I felt like they deserved to be showcased in their very own dish! So here they are: super easy to make, spicy and slightly sweet with creamy salty feta and a sprinkle of sumac on top. They’d make a great a side to serve with a tagine or any Middle Eastern style stew or with cous cous and a green salad for a light lunch.

Ingredients

Serves 4-6

• 400g bunched carrots (with tops)

• ½ tbsp honey

• ½ - 1 tbsp harissa dried spice blend

• 100g feta, crumbled

• Zest of 1 lemon

• A pinch of sumac, optional

Method

• Pre-heat the oven to 180ºc.

• Trim the carrot tops and reserve the leaves, then cut the carrots in half length ways.

• Line up on a tray and drizzle with rapeseed oil, honey and sprinkle over the harissa, plus a pinch of salt.

• Roast for 25 minutes and then turn. Cook for a further 15 minutes until soft and starting to brown at the edges.

• While the carrots are roasting, roughly chop the carrot top leaves (throw away the stalks) and mix with the feta and lemon zest.

• Serve warm, topped with the feta mix and sumac if you’re using it.