A pretty and light hearted slaw for summer dinning.

serves 4-6

Ingredients:

Half a medium sized red cabbage

1 crisp red apple

2 sticks celery

half a fennel bulb

1-2 tablespoons of a fresh summer herb of your choice; lemon thyme, fresh basil or dill

12 fresh raspberries

Dressing

2 tablespoons fresh raspberries

2 tablespoons fresh orange juice

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-2 teaspoons of caster sugar

50 mls raspberry vinegar

120 mls light olive oil

60 mls raspberry vinegar

Method:

Remove the outer leaves and the stalk core from the half cabbage. Slice the cabbage as finely as you are able putting the shreds into a mixing bowl.

Cut the apple with its skin still on into thin slices and then into small dice. Dice the celery sticks and the half fennel bulb.  Chop or finely slice the fresh herb of your choice

Put all of the prepared fruit, herbs and vegetables in with the cabbage and mix together.

Crush the raspberries and set aside.

To make the dressing Put all of the ingredients except the olive oil into the bowl or jug of a small blender and blitz to combine.  With the motor running pour in the oil slowly. The dressing will thicken as it emulsifies.

Adjust the seasoning – you may need a pinch of extra sugar if the fruit is tart.

Pour the dressing over the salad and add in the crushed raspberries. Gently mix to combine.

Serve at room temperature.