Beetroot, red cabbage & carrot slaw with walnut & herb dressing

Ingredients

For the slaw

• 2-3 beetroot, peeled and julienned or coarsely grated
• ½ small red cabbage, very finely shredded
• 2 medium carrots, peeled and coarsely grated
• 1 tsp flaky salt
• ⅙ whole nutmeg, freshly grated
• ½ tsp coarsely ground black peppercorns

For the dressing

• 25g walnuts, lightly toasted
• A large handful of coriander, leaves and tender stalks roughly chopped
• A large handful of dill, fronds and tender stalks roughly chopped
• 1 small clove of garlic, roughly chopped
• 1½ tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp pomegranate molasses, plus more to taste

Method

Peel, slice and grate the vegetables and combine them in a large mixing bowl. Add the salt, nutmeg and pepper, mix well and set aside for a few minutes.

Toast the walnuts briefly in a dry frying pan over a low heat until aromatic but not coloured. Combine in a small food processor along with the herbs, garlic and red wine vinegar. Pulse to a coarse paste, loosen with the olive oil, then stir this paste through the vegetable mix.

Drizzle the pomegranate molasses over the top, stir once more then leave to sit for 15 mins or more before serving. Consider a little more pomegranate molasses or some additional roughly chopped walnuts or herbs if you wish.

Image: Stuart Ovenden