We can’t get enough of this crispy, flavoursome coleslaw. It works as a side for a barbecue, a picnic dish to add zing to your sarnies and sausage rolls or as a filling veggie lunch served with crusty bread

Serves 6

1 fennel bulb, finely chopped
5 spring onions, finely chopped
2 tbsp finely chopped coriander
4 celery stems, finely chopped
1 apple, cored and finely chopped
1 tsp fennel seeds
1 tsp dijon mustard
1 tbsp apple cider vinegar
Zest and juice of ½ a lime
150g natural yogurt

1 Add the chopped fennel, spring onions, coriander, celery and apple to a medium bowl.

2 In a separate small bowl, stir together the fennel seeds, mustard, vinegar, lime juice, zest and the natural yogurt until blended.

3 Pour the dressing over the chopped veg and stir thoroughly. Season with a pinch of rock salt and some freshly ground black pepper before serving.

This recipe is part of our ‘Gathering’ feature in our August issue, which we have called ‘Field Day’ and which includes lots of recipes for a Summer picnic in a meadow, including Peach Daiquiri cocktails, Courgette & Tomato Tart with Herby Pesto, Chipolatas wrapped in Parma Ham on Rosemary Skewers, Rocket, Pea & Mint Salad and Raspberry & Choc Chip Muffins.

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