handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced
Tamari, a dark, commonly wheat-free soy sauce (check individual bottles),
is often used in Japanese recipes.
It gives dressings and marinades a
savoury depth of flavour. Look out for
the Clearspring brand in supermarkets,
or use dark soy sauce instead.
Heat a pan and add the seeds. Lightly
toast on medium heat. When slightly
brown, splash in tamari and toss seeds
about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley.
Pour over veg and apples, toss through
and season. Sprinkle over seeds and serve.