Ingredients
- Finely shredded red cabbage 25g
- Roast sweet potato 30g
- Spinach leaves 12g
- Sweetcorn kernels 10g
- Grated carrot 25g
- Coriander pesto 35g
To make the coriander pesto
- Fresh coriander leaves and first inch of stalks 100g
- Garlic clove 1
- A good pinch of sea salt
- Extra virgin olive oil 50g
- Lime juice 10g
- Walnuts or pecans, chopped 24g
Method
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To make the coriander pesto
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