Mini hasselbacks with soured cream, dill & pink pickled onions
Top these mini hasselbacks with soured cream, pink pickled onions and dill for easy finger food. They're ideal for parties and buffets
Winter cabbage & fennel slaw with pomegranate
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 75ml extra virgin olive oil
- 1 large orangezested and juiced
- 1 tbsp red wine vinegar
- 2 tsp grated ginger
- 1 red chillideseeded and finely chopped
- 1 large fennel bulbfinely sliced
- 4 spring onionsor 1 small bunch of chives, finely sliced
- 2 large carrotscoarsely grated
- 1 small red cabbagefinely sliced
- 1 pomegranate
- 30g chopped walnutstoasted
- small bunch of flat-leaf parsleychopped
Nutrition: Per serving
- kcal170
- fat13g
- saturates2g
- carbs9g
- sugars8g
- fibre5g
- protein2g
- salt0.04g
Method
step 1
Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
step 2
Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.
