creamy broccoli, fennel and green apple slaw

raw broccoli got a new PR team and now
she’s front row at Copenhagen fashion week

ingredients

2 heads broccoli, finely shaved

1 large fennel bulb, finely shaved

2 green apples, finely shaved

⅓ cup mayonnaise

⅓ cup Greek yoghurt

1½ tbsp Dijon mustard

1½ tbsp honey

2 tbsp apple cider vinegar

Juice of 1 lemon

Salt and pepper

Pecorino, microplaned

3 spring onions, thinly sliced

Fresh dill

method

1. Whisk the mayonnaise, yoghurt, mustard and honey until smooth. Add apple cider vinegar, lemon juice, salt and pepper. Taste. It should be tangy and savoury, not sweet.

2. Finely shave the broccoli and fennel on a mandolin. Slice the apples last and add straight to the bowl to prevent browning.

3. Add about ⅔ of the dressing and toss well. Let sit 10–15 minutes so the broccoli softens slightly.

4. Add remaining dressing if desired. Transfer to a platter and finish with pecorino, spring onion and dill. Crack over more pepper.