Carrot and leek slaw with apple, raisins and caramelised sunflower seeds

This is my new favourite coleslaw. It’s fast, easy and there’s no need to get the food processor out. It’s packed with nutrients. There’s no complicated, creamy or mayo-based dressing.

It’s all about making the humble carrot shine.

There isn’t even any cabbage in it. (I actually like cabbage though it doesn’t like everyone.)

Mainly I love this carrot salad because it’s sharp, sweet and bursting with flavour. All from a few (mostly British) ingredients. Sunflower seeds, salted and caramelised with a bit of maple syrup, add a toasty grown-up crunch. .

And it goes with everything.

Did I mention there’s no: refined sugar, gluten, dairy, egg, nuts or unhealthy fats to worry about. Or cabbage.

Win win.

Serves 4 as a side:

• 2 large or 3 medium carrots, peeled and grated
• 1 medium leek, halved lengthways and finely sliced
• 1 large apple, peeled, cored and grated
• A handful of raisins
• 2-3 tablespoons sunflower seeds
• 1/4 teaspoon coarse sea salt
• 2 teaspoons maple syrup
• 2 teaspoons rice vinegar
• 1 tablespoon light olive oil
• juice of half a lime

1. Toast the seeds in a frying pan with the salt over a medium heat. When they start to colour and smell toasty (they will probably make a crackling sound too) add the maple syrup (it will bubble) and mix well to coat all the seeds. Remove from the heat.
2. Mix the oil and vinegar and add the carrot, leek, apple and raisins and stir  well.
3. Break up the seeds where they have stuck together and add these too.
4. Squeeze in some lime to season, taste and add a little more lime and salt if it needs it.
5. Enjoy.