1 celeriac*, peeled, julienned or grated
3 carrots*, peeled, julienned or grated
½ red cabbage*, very thinly slices
2 eating apples*, thinly sliced
Handful mixed seeds (e.g. sunflower, linseed and pumpkin)
4 tbsp. low-fat natural yogurt
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
3 tbsp. flat-leaf parsley
Splash of tamari or soy sauce
*available at Hampshire Farmers’ Markets
Heat a pan and add the seeds, lightly toasting on a medium heat.
When slightly brown, add the splash of tamari and toss seeds about, then pour out of the pan and reserve.
Mix the yogurt, mayonnaise, mustard and parsley.
Pour over the vegetables and apples, toss through and season.
Sprinkle over the seeds and serve.
Recipe from Good Food magazine, October 2009