the sky has grumbled… does this mean it’s hungry?
the weather here has gone from crazy to bonkers as the temperature rises and it’s now really muggy outside… but you can smell the thunderstorm… it’s as though everything and everyone is waiting with it’s collective breath held, until the sky opens and down comes the rain… it’s raining in London as I write this, so no doubt it will start raining here in an hour or so… and about time, we really need the rain… i’m not kidding when I say it’s been over 30 days since there’s been any rain, the driest April since records began… that’s some April folks!
… in the meantime my salad has been growing beautifully… check out these radish… aren’t they stunners?… plus the lettuce and carrots are well on their way… the beetroot may have a while to go yet but whilst i’m waiting I made this fabulously pink beetroot, cabbage and fennel slaw, which has the perfect amount of crunch for this funny, muggy Spring day.
Beetroot, Cabbage and Fennel slaw
2 large beetroots
1 small white cabbage
a bunch of spring onions
2 tablespoons flaked almonds – lightly toasted
a handful of saltanas or raisins
4 tablespoons of mayonnaise (hand-made if you’re all over that way inclined)
1 tablespoon salad cream (option but let’s be honest…)
– place the almonds in a hot dry frying pan and toast until they turn golden (usually takes 3-5 minutes but watch them!)
– shred the beetroot, cabbage and fennel – I used my magimix large grater for the beetroot and large shredder for the cabbage and fennel but I finely sliced the spring onions by hand.
– place in a large bowl, sprinkle in the flaked almonds and saltanas and dollop on the mayo and the salad cream… this adds a nice vinegar touch but you could simply add a splash of white wine vinegar and olive oil.
– mix it all up and serve
eat and of course, enjoy!