Simple Apple, Dill and Cabbage Slaw

Put pepitas in a small fry pan over low heat. Toast the pepitas, stirring every now and then, for 3-5 minutes or until golden brown. Remember not to walk away! Nuts and seeds burn very easily! Turn off the heat and allow pepitas to cool completely.

With a sharp knife or mandolin, very finely slice the red cabbage. The thinner the better! You will need 1.5-2 cups of shredded cabbage, so only cut as much as you need.

Cut the apple into matchsticks, leaving the skin on, cut all four sides off the apple core. Cut each apple cheek in half, and then into thin slices. Stack the apple slices and cut lengthwise into thin matchsticks. Squeeze a little lemon juice over the apple matchsticks to stop them from going brown.

Finely chop dill. It’s ok to include the stems as long as they are very finely chopped.

Combine the cabbage, apple and dill in a bowl, and use tongs to gently mix. Add lemon juice, olive oil, salt and lots of cracked pepper, and mix again. Remember to be generous with the lemon and salt!

Add pepitas and toss again.

Taste, adding more salt or pepper if needed and serve.