Raw squash flesh brings vibrant colour and nutty flavour to this gorgeous-looking slaw, which you can keep in the fridge for a couple of days and dig into as you please. Use a small squash or culinary pumpkin, rather than a swollen Halloween monster. My favourite varieties include butternut, kabocha, onion squash and Crown Prince.
Serves 4Ė6 as a side
75g sunflower seeds
300g chunk of squash
2 medium carrots (about 150g in total)
ľ small red cabbage (about 400g), core removed
Finely grated zest and juice of 1 orange
Sea salt and freshly ground black pepper
FOR THE DRESSING
1 teaspoon English mustard
1 teaspoon runny honey
2 tablespoons cider vinegar
4 tablespoons extra virgin rapeseed or olive oil
If youíve got time, lightly toast the sunflower seeds in a dry pan over a medium heat. This isnít essential but it does develop their nutty flavour. Leave to cool.
Peel and deseed the squash and grate it coarsely into a large bowl. Peel and grate the carrots into the same bowl. You can do this with the coarse side of a cheese grater but of course itís much quicker if you use the grating attachment on a food processor.
Use a sharp knife to finely shred the cabbage and add to the bowl. Add the orange zest and juice, sprinkle in the sunflower seeds and mix everything well. Season with salt and pepper.
For the dressing, shake all the ingredients together in a jar with a pinch of salt and a grinding of pepper until emulsified.
Pour the dressing over the slaw and mix well. Taste and add a little more salt and pepper if necessary, then itís ready to eat. This will keep for 2 days in the fridge.
Veg swaps Though it looks stunning with red cabbage, this works just as well with finely shredded white cabbage. You can also swap small, firm parsnips for the carrot.
An indulgently delicious cake, perfect for an afternoon with friends.On January 15, 2016
While at first glance, these might look like a lot of work, they really arenít and they are truly delicious. The lemon curd can be made up to four days...On June 17, 2016
This is the kind of supper we might have when itís too hot to turn on the oven and we've tired of barbecues. The result is a rather fancy little...On April 11, 2014
This is probably the most famous lentil dish coming out of India Ė yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chilli. It has...On June 12, 2015
Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and...On June 5, 2015
Tess Masters goes beyond everyday breakfast blends taking her creations to the next level using oils, herbs, spices, probiotics, and more. Creating the ideal smoothie requires planning, and Masters shares...On July 3, 2015