- handful mixed seeds (we used sunflower, linseed and pumpkin)
- splash of tamari
- 4 tbsp low-fat natural yogurt
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp flat-leaf parsley, chopped
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- 1 celeriac, peeled, julienned or grated
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- 3 carrots, peeled, julienned or grated
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- ½ red cabbage, very thinly sliced
- 2 eating apples, thinly sliced
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Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.
Tamari, a dark, commonly wheat-free soy sauce (check individual bottles), is often used in Japanese recipes. It gives dressings and marinades a savoury depth of flavour. Look out for the Clearspring brand in supermarkets, or use dark soy sauce instead.