RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• ½ white cabbage, finely shredded
• 1 fennel bulb, fronds reserved, finely sliced
• 2 Granny Smith apples, cored, finely sliced
• 100gm raisins
• 1/3 cup picked dill fronds, roughly chopped
• ¼ cup picked parsley leaves, roughly chopped
• ¼ cup mint leaves, torn
• Salt and Pepper

DRESSING:

• ¼ cup Zoosh Free Range Egg Mayonnaise
• 3 Tbsp. Greek yoghurt
• 1 Tbsp. Hot English Mustard
• 2 tsp. ground coriander
• 1 tsp. ground cinnamon

METHOD:

• Place all salad ingredients in a large bowl, including picked fennel fronds.
• Place all dressing ingredients in a small bowl and mix to combine. Taste and adjust seasoning if required.
• Add the desired amount of dressing to the salad and mix well to evenly coat all ingredients. Season with salt and pepper and serve.
• *** Salad and dressing can both be done ahead of time but kept separately and dressed and seasoned just before serving.