Chef Ben's Red Cabbage, Blood Orange & Fennel Slaw

Ingredients:

1 Farndon Fields Red Cabbage thinly sliced

1 Fennel Bulb thinly sliced

2 Blood oranges

3 Tbspn cider vinegar

1 Tbspn Sea salt flakes

1 Teaspoon Sugar

1 Teaspoon sumac (optional)

2 Tbspn roughly chopped coriander (optional)

2 Tbspn cold pressed rapeseed oil

Method:

- Start by finely slicing your Fennel and Red Cabbage and reserve them in a large bowl, then season with your sea salt in order to start breaking them down and set aside.

- Next, zest, then juice your blood orange into a separate bowl, add in your cider vinegar, sugar & (optional) sumac and stir until combined, then whisk in your rapeseed oil.

- Drain any excess water out of your Cabbage and Fennel and then toss with your blood orange and sumac dressing.

- (optionally) Mix through your chopped coriander and serve.

This slaw goes great with either grilled meat or fish and can be served as an accompaniment to any family meal