Ingredients
1 medium raw beetroot
1 tsp honey
¼ savoy cabbage
1 small or ½ large courgette
4 tbsp olive oil
1 tbsp cider vinegar
grated zest of ½ lime
1 tsp wholegrain mustard
½ lime, juice only
2 cloves garlic
salt and pepper
Method
1. Peel the beetroot with a potato peeler. Drizzle with honey and seal in a parcel of foil. Bake in the oven at 160C/325F/Gas3 for 40 minutes then cut into matchsticks.
2. Discard the very outer leaves of the cabbage, wash and shred the remainder.
3. Julienne the courgette.
4. To make the dressing: whisk together the oil, vinegar, lime zest, mustard, garlic and seasoning. Add a squeeze of lime juice, then taste, adding more juice if required.
5. Steam the cabbage for 1 minute, add the courgette and steam for a further minute. Remove the vegetables from the steamer and put in a large warm bowl and dress. Sit in a warm place until ready to serve
6. Dress the beetroot separately and then lightly mix into the other vegetables and serve.
