Crunchy raw root salad

For 4

1 medium-large carrot

1 small fennel bulb

2 tablespoons lemon juice

100g cabbage

1 medium sized beetroot – cut into thin slices

1 red chilli – cut into fine strips

2 tablespoons plain bio yoghurt

1 tablespoon mayonnaise

Drizzle of maple syrup (optional)

1 tablespoon extra virgin olive oil

Handful fresh coriander

Sea salt and freshly ground pepper


Spiced nuts

60g nuts (almonds, cashews or macadamias work really well)

Mix with a choice of spices, turmeric, cumin, paprika, coriander, chilli, ginger, cinnamon about 2 teaspoons. Add a squeeze of maple syrup.

Preheat the oven to 180C.


Cut the carrots and fennel into matchstick size pieces and put in a bowl with 2 tablespoon of lemon juice. Leave for about 20 minutes. This helps to break down the enzymes in the vegetables making them easier to digest.


Shred the cabbage, put in another bowl with the chilli.

Slice the beetroot.


Mix the nuts and spices, add a little water. Spread out on a baking tray lined with parchment and roast for 8-10 minutes until golden brown and crunchy. Take care they don’t burn.

Let them cool and then leave aside.


To make the dressing mix the yogurt, mayonnaise, maple syrup if using and the oil. Season and taste.


Drain the carrots and fennel, add them to the cabbage, chilli and beetroot pour over the dressing and mix well.

Fold in the nuts, put in a serving bowl and sprinkle over the coriander.


This is another take on an Ottolenghi idea.

It is a wonderful salad to make all year round using the freshest possible produce.

Raw vegetables are full of antioxidants and vitamins.