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4 tbsp pumpkin and/or sunflower seeds
½ red cabbage, finely shredded
4 Duchy Organic Bunched Carrots, scrubbed or peeled and coarsely grated
400g Baby Parsnips, peeled and coarsely grated
200g Blueberries, halved
50g flat leaf parsley, roughly chopped
For the dressing
2 tbsp Dijon mustard
10 tbsp natural yogurt
5 tbsp mayonnaise
2 cloves garlic, crushed
1-2 tbsp cider vinegar, to taste
4 tbsp olive oil
1 orange, finely grated zest
2 lemons, finely grated zest
1½ tsp ground cumin
1 tsp pul biber
1. Toast the nuts and seeds in a frying pan over a medium heat until the seeds start to pop and the nuts smell fragrant.
2. In a large bowl combine the cabbage, carrots, parsnips, blueberries and most of the parsley.
3. In a jug combine the dressing ingredients and season. Pour over the vegetables and toss well to combine.
4. Sprinkle over the reserved parsley and the seeds, then crumble over the pecans.
Typical values per serving:
This recipe was first published in November 2020.