Carrot and beetroot slaw with fennel dressing

Ingredients

1. 4 large carrots
2. 4 beetroot (300g each), washed, trimmed, peeled
3. 1/4 cup pecans, roughly chopped
4. 2 tbsp sultanas
5. 2 cups fresh flat-leaf parsley leaves
6. Fennel dressing
7. 1 1/2 tsp fennel seeds
8. 2 tsp Dijon mustard
9. 1/4 cup apple cider vinegar
10. 1 1/2 tbsp extra virgin olive oil

Description

• Step 1

  Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed (see notes). Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.

• Step 2

  Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl. Continue process with beetroot, placing in a separate bowl to the carrot.

• Step 3

  Add pecans, sultanas and parsley to carrot. Pour over dressing. Toss until well combined. Add beetroot (see Notes). Gently toss to combine. Serve.