3 apples, cored and finely sliced

650g red cabbage, thinly sliced

250g raw beetroot, peeled and finely grated

2 tbsp cider vinegar

juice ½ lemon

5 tbsp extra-virgin olive oil

50g/2oz pomegranate seeds

1 small bunch coriander, chopped


Place the apples, cabbage and beetroot in a large bowl. Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture. Mix well, then stir in the pomegranate and coriander just before serving.

Adapted from: