Colourful summer coleslaw

Here comes a cocktail of crunchy, crispy and colourful munchies to adorn your summer supper table.

A vibrant lunch dish in its own right, or a fabulous side to cold meats, baked fish, or the humble omelette.

It's doused in a lemon/garlic dressing rather than a claggy mayonnaise, so much lighter and healthier for you too.

Guest list:

Celeriac

Carrots

Red cabbage

A bunch of Fresh parsley

Generous handful of walnuts

Dress code: lemon vinaigrette.

1/3 lemon juice to 2/3 olive oil

I crushed garlic clove

Good pinch coarse ground black pepper

Salt

Use as much or as little as you have of the veggies. Good way to use up leftover bits and bobs.

Peel and grate the celeriac

Julienne or grate the carrots

Finely shred the cabbage

Pile it all into a bowl and toss through the dressing, which you easily make by shaking it up in a jam jar.

Arrange on a dish to serve.

Sprinkle over with the walnuts and the fresh parsley.

Devour!

Happy summer. Xxx