Winter root slaw
Serves 8
INGREDIENTS
A handful Pecans
2 tsp cayenne pepper
1 tbsp maple syrup
2 tsp thyme
Red onion
100 ml cider vinegar
3 star anise
2 cinnamon sticks
1 tbsp caster sugar
1 lime
4 tbsp olive oil
2 Carrots
2 Beetroot
2 Parsnip
1 Kohlrabi
1 blood orange cut into thin segments
radishes, aprox 8
small bunch Mint, leaves picked
Small bunch Coriander, leaves picked
Toasted sesame seeds
Nigella seeds
100g pomegranate seeds
INSTRUCTIONS
·
Preheat the oven to 180*. Mix the pecans with 2
tbsp olive oil, 1 tbsp maple syrup, cayenne pepper and thyme, with seasoning.
Place on an oven tray and roast for 10 mins. Take out and allow to cool. Then
lightly crush.
·
Over a medium heat add the cider vin, star
anise, cinnamon, caster sugar and the lime zest. When it hits boiling point
take off the heat and pour into a mixing bowl with the sliced onion, lime
juice, maple syrup, salt and pepper and the olive oil and let sit for a few
hours.
· Nice to make
different shapes and sizes with the root veg, so slicing however you like. Some
in thin semi circles, some into matchsticks, some into paper thin julienne.
· In a salad bowl mix the slice veg with the onion
pickle, the crushed pecans, toasted sesame and nigella seeds and the herbs.
Serve with the pomegranate seeds