Serves 4  | 170 cals per serving  | 20 mins

I’m not a big fan of ‘slaws’ generally, but Hubs is so I made this for him one day and really enjoyed it myself. The apple gives it a lovely sweetness while the fennel adds that aniseed  piquancy. Don’t make this too far ahead of eating it, as the juices tend to get quite watery after a while.

Ingredients

• 1/2 red onion halved and then sliced
• 1 tbsp caster sugar
• 1 tbsp red wine vinegar
• olive oil for drizzling
• 1/4 red cabbage, shredded
• 1/2 fennel bulb thinly sliced
• 1 crisp red apple or granny smith, peeled, cored and thinly sliced

Dressing

• 50ml full fat Greek yoghurt
• 1/2 tbsp wholegrain mustard
• 25ml mayonnaise
• squeeze of lemon juice
• small handful flatleaf parsley chopped

Method

1. Mix the sugar and red wine vinegar in a small bowl and when the sugar has dissolved, add the sliced onion and set aside to pickle for 10 mins.
2. Add all the sliced and shredded fruit and veg to a large bowl, including the drained pickled onion.
3. In a jug, whisk together all the ingredients for the dressing, season and when ready to serve, pour over the veg/fruit and toss to combine.

This is lovely with some spiced griddled or barbecued chicken or a piece of grilled fish and  a green salad.