Serves: 4-6 - Time:
This is such a good salad to have in your repertoire –it goes with so many things and keeps well for three of four days.You can grate all the vegetables in a food processor or on an old fashioned box grater but I really recommend getting a mandoline. They can be lethal if you don’t use the hand guard but they are invaluable for slicing and julienne cutting, especially when dealing with small quantities. Serve the slaw with grilled halloumi or marinated tofu for a vegetarian/ vegan meal or have the slaw on the side with marinated pork belly or any kind of barbecued meat.
Ingredients
- 100g blanched hazelnuts
- 1 tablespoon maple syrup
- Maldon salt
- 600g beetroots, about two large ones, peeled
- 340g carrots, about two large ones, peeled
- 1 head fennel, trimmed
- 4 spring onions, trimmed and finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tablespoons finely chopped dill
- For the dressing
- 1 tablespoon red or white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon light soy sauce
- 2 tablespoons olive oil
- 1 large garlic clove, peeled and crushed
Method
- Heat the oven to fan 180°c, mark 6. Line a small roasting tin with non-stick parchment and pour in the hazelnuts. Roast in the oven for 4 minutes. Pour the maple syrup over the nuts and toss to coat. Sprinkle over 2-3 large pinches of Maldon salt. Return to the oven and roast the nuts for 6-8 minutes until they are golden brown. Set aside and leave the nuts to cool.
- Ideally you want to grate the beetroot and carrots on a mandoline, fitted with the julienne blade. If you haven’t got a mandoline you can coarsely grate both but the texture of the salad is slightly altered, naturally. Julienne the fennel, or slice very finely and mix all the vegetables together in a large bowl. Add a generous pinch or two of Maldon salt and massage into the vegetables. Stir in the spring onions, chilli and dill.
- For the dressing, whisk together all the ingredients and pour over the slaw. Toss to coat everything really well. Roughly chop the cooled nuts and stir about half into the slaw. Transfer to a serving bowl and sprinkle over the remaining nuts.
