Coleslaw with tahini dressing

This is a light and fresh recipe for summer

Preparation Time: 20 minutes
Serves: 4

¼ red cabbage, thinly sliced
¼ white cabbage, thinly sliced
1 small bulb fennel, halved lengthways and thinly sliced
4 carrots, peeled and thinly sliced
4 spring onions, thinly sliced
2tsp sesame seeds, toasted
2tsp blue poppy seeds
For the dressing:
1tbsp Tahini (sesame seed paste)
2tbsp natural yoghurt

Place all the sliced vegetables in a bowl. Mix together all the ingredients for the dressing and mix with the vegetables. Season with salt and freshly ground black pepper. Pile into a bowl and sprinkle with the sesame and poppy seeds before serving.

Per serving: 108cals, 6g fat, 1g saturated fat, 12g carbohydrate

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