Here I am back again!  And in the kitchen…in the midst of the Coronavirus panic its critical to keep healthy and boost the immune system. I am still going to the local farmers’ market for as long as I can (keeping my distance of course) and stocking up with all those green goodies to keep us all well.

You can put anything into this but kohlrabi is a rare treat and so I put in quite a bit of that; just use what you have. Normally I don’t eat coleslaw as I don’t like the mayonnaise – a spicy vinaigrette is the answer!

Serves 4

2 small kohlrabi
4-6 radishes
1 medium beetroot, peeled
1 apple
2 carrots
1/4 small white cabbage
1/2 bulb fennel
1 lemon
1 small chicory head
3 spring onions
vinaigrette made with olive oil,vinegar and garlic (couls add mustard)
a heft pinch of chillies flakes or urfa pepper
salt and pepper to taste

Method

Wash all the vegetables and grate the kohlrabi, carrot, beetroot, radishes and apple. Put in a bowl and squeeze some lemon juice over them. Then either mandolin or finely slice the cabbage, fennel, chicory. Add to salad bowl, with sliced spring onions.

Drizzle over dressing and mix in with chilli flakes to taste.

We had it with my delicious plaice with capers, ad some new potatoes. A lovely light supper.