Ingredients

2 carrots, different colours if you can find them, peeled

1 bulb fennel, trimmed

use at least 2 of the following: 3-4 radishes, 1 light coloured beetroot peeled, 1 turnip peeled, 1/2 a small celeriac peeled

400g red and white cabbage, outer leaves removed

1/2 a red onion, peeled

1 shallot, peeled

1 lemon

extra virgin olive oil

a handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil) leaves picked and chopped

250ml yoghurt

2 tablespoons mustard

sea salt

freshly ground black pepper

Shred / grate the carrots, fennel and your choice of radishes, beetroot, turnip or celeriac. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a seperate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.