INGREDIENTS

1. 1 carrot, peeled
2. 1 bulb of fennel, trimmed
3. use at least 1 of the following:
4. 3–4 radishes; 1 light-coloured beetroot, peeled; 1 turnip, peeled; ½ a small celeriac, peeled
5. 200g red cabbage, outer leaves removed
6. ½ a red onion, peeled
7. 1 lemon
8. extra virgin olive oil
9. a small handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
10. 125ml yoghurt
11. 1 heaped teaspoon mustard
12. sea salt and freshly ground black pepper

EQUIPMENT

1. Food processor or mandoline
2. Bowls
3. Knife
4. Chopping board

See imperial conversion table

Jamie's Top Tips

1. This is a great recipe for practising your knife skills but not everyone has the time to do so much chopping – If you haven’t got round to getting yourself a food processor yet, and you’re serious about cooking, do go and buy one. It won’t be a waste of money – unlike most kitchen gadgets you’ll use it all the time, especially for recipes like this one. Alternately there are fantastic little plastic spreaders and slicers available in cook shops for not much money.
3. If you are using beetroot, remember that they should be raw. You can use purple beetroot but be careful as the juice will stain everything it touches so add them right at the end!
5. This recipe calls for lots of soft fresh herbs, it doesn’t really make any difference to the recipe which ones you use, so why not experiment to find your favourite combinations.
7. In winter, when all these vegetables are plentiful and cheap, it makes sense to prepare lots of this salad. It’s better the next day and lasts for several days, covered, and stored in the refrigerator.

PREPARATION

1. Shred the carrot, fennel and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, and onion as finely as you can and add to the bowl.

2. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.