Winter cabbage & fennel slaw with pomegranate

• extra virgin olive oil↗75ml ml
• orange↗1 large

  zested and juiced

• red wine vinegar↗1 tbsp tbsp
• ginger↗2 tsp grated tsp

  grated

• red chilli↗1

  deseeded and finely chopped

• fennel bulb↗1 large

  finely sliced

• spring onions↗4

  or 1 small bunch of chives, finely sliced

• carrots↗2 large

  coarsely grated

• red cabbage↗1 small

  finely sliced

• pomegranate↗1
• walnuts↗30g chopped g

  chopped toasted

• flat-leaf parsley↗small bunch of

  chopped

Step-by-step instructions

1. 1

   Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.

2. 2

   Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.