¼ white cabbage

Small head of baby gem lettuce

6 large radishes

1 small red onion

½ red chilli (all the above should be finely sliced)

1 large carrot, sliced into matchsticks

1tbsp pumpkin seeds

2tbsp chopped fresh mint 1tbsp chopped fresh coriander

For the dressing

1tsp cumin seeds

1 egg yolk

½tsp Dijon mustard

1 small garlic clove, crushed

Large pinch of sea salt

2tsp red wine vinegar

Juice of ½ a lime

170ml extra virgin olive oil

1 tbsp sour cream


1. Start by making the dressing. Lightly dry-roast the cumin seeds in a small frying pan for a minute, then grind to a powder.

In a small bowl, mix the egg yolk, mustard, garlic, cumin, salt, vinegar and lime juice, then gradually whisk in the olive oil.

Stir in the sour cream and add more seasoning if needed.

2. Toast the pumpkin seeds in a dry frying pan for a minute or so, until lightly coloured. In a large bowl, mix all the slaw ingredients together, but save some of the pumpkin seeds for garnish.

3. About 10 minutes before you sit down to eat, toss the slaw with the dressing and sprinkle with the pumpkin seeds.