Inspired by the fresh fennel in Calabria and my new found love of grated raw beetroot – this coleslaw makes for a refreshing contrast when serving with a creamy potato salad.

Prep: 10 mins
Cook: 2-5 mins
Serves: 8

25g sunflower seeds
1/2tsp coriander seeds
1/2tsp cumin seeds
1/2tsp garam masala
250g raw beetroot, peeled and grated
2 carrots, peeled and grated
200g fennel, grated
3tbsp olive oil
Juice from lemon

1 Toast the sunflower seeds in a dry frying pan over a medium heat for 2-3 mins (shake the pan and toss occasionally to avoid burning). Remove from the pan and set aside. Add the coriander and cumin seeds to the pan and toast for 1 min until fragrant, add the garam masala and continue to cook for a further 30 secs until lightly browned and fragrant.

2 Mix the sunflower seeds and spices together with all the remaining ingredients and serve.