Winter root slaw

Serves 8


    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


·      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