Winter root slaw with toasted nuts and citrus dressing

Serves 8
Preparation time 30 minutes
Cooking time 10 minutes

Ingredients

100g mixed nuts

25g pine nuts from Spice Mountain

25g mixed seeds

100ml pumpkin oil from D'Issa

2 tablespoons of honey from De Calabria

1 red onion, peeled

2 carrots

150g celeriac from Only Organics

150g parsnip

100g kohlrabi

8 radishes

75ml lemon and orange juice

1 tablespoon of sweet balsamic vinegar from The Olive Oil Co.

1 tablespoon of sugar

Salt and pepper

Method

Preheat the oven to 200°C. Line a baking tray with some parchment.

Stir the nuts and seeds together with the honey, 25ml of the pumpkin oil and a good sprinkling of sea salt.

Scatter on a baking tray and bake for around 10 minutes until golden. Leave to cool.

Thinly slice the onion. Cut the carrot into ribbons with a peeler then shred the rest of the vegetables, placing everything in a large bowl.

Add the remaining ingredients, including the oil, and stir together really well.

The citrus of the fruit will stop the vegetables from oxidizing
and turning brown

Serve in a large salad bowl, scattered with the toasted nuts.