- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 celeriac, peeled, julienned or grated
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 3 carrots, peeled, julienned or grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ red cabbage, very thinly sliced
- 2 eating apples, thinly sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
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.