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Fennel and Carrot Coleslaw (serves 4 as a side dish)
1 medium fennel bulb
2 carrots (small - medium)
1 tbsp cider vinegar
2 handfuls pumpkin seeds or pine nuts
½ teaspoon of honey
- Cut the green, leafy stalk and any damaged off the fennel bulb and trim the root. Scrub the carrots.
- Grate or thinly slice the fennel and carrots.
- Dry toast the pumpkin seeds/pine nuts in a pan, until they are brown. Put them on a plate to cool.
- Mix cider vinegar and honey, then mix with carrot and fennel. Sprinkle on the toasted seeds or nuts.