Kale, peach & poppy seed slaw

• buttermilk↗2 x 284ml pots ml
• lemons↗zest and juice 2
• cider vinegar↗2 tbsp
• honey↗1 tbsp
• extra virgin olive oil↗4 tbsp

  or rapeseed oil

• kale↗200g g

  finely shredded

• white cabbage↗¼

  finely shredded

• poppy seeds↗2 tbsp
• ripe peaches↗4

  halved, stoned and sliced

• red onion↗1

  halved and thinly sliced

Step-by-step instructions

1. 1

   Tip the buttermilk, lemon zest and juice, vinegar, honey and oil into your largest bowl. Season well and whisk. Add the kale and cabbage, and toss through the dressing. Set aside for 10 mins to soften.

2. 2

   Toast the poppy seeds in a dry frying pan until they smell aromatic. Cool for 5-10 mins, then add to the kale and cabbage with the peaches and onion. Mix well, then chill until you’re ready to serve. Can be made 1 day ahead.