This Spring Slaw of mange tout, fennel, radishes, seeds and apple is delicious with dark rye toast and also goes well with something fatty like duck legs for a crisp, tart contrast. Take your time cutting matchstick-thin batons while you listen to the radio.
Serves 4 as a starter or side
Ingredients
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp hemp seeds
150g mange tout or sugar snaps
2 small green kohl rabi
1 small fennel bulb
1 apple
3 spring onions
¼ spring cabbage
3 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp honey
Handful pea shoots, to serve
How to make
1 Put the seeds in a dry frying pan set over a medium heat and toast them for 3-4 mins, or until just golden. Set aside to cool.
2 Finely shred or mandoline all the fruit and veg and toss in a large bowl.
3 Whisk together the extra virgin olive oil, lemon juice and honey with a pinch of salt and pour over the raw veg, add the cooled seeds and mix thoroughly, but gently.
4 Pile onto plates and finish with a few fronds of pea shoots.
This slaw is just one of the recipes from our monthly feature ‘Veg Patch Pantry’, in which Kathy Slack show us how to enjoy the fruits (and veg) of your May garden plot, allotment or veg box.
Buy this month's The Simple Things - buy, download or subscribe
