Carrot and beetroot slaw with fennel dressing

Ingredients (4 servings):

• 4 large carrots
• 4 beetroot (300g each), washed, trimmed, peeled
• ¼ cup pecans, roughly chopped
• 2 tablespoons sultanas
• 2 cups fresh flat-leaf parsley leaves

For the fennel dressing:

• 1½ teaspoons fennel seeds
• 2 teaspoons Dijon mustard
• ¼ cup apple cider vinegar
• 1½ tablespoons extra virgin olive oil

Method:

1. Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed. Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.
2. Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl.
3. Continue process with beetroot, placing in a separate bowl to the carrot.
4. Add pecans, sultanas and parsley to carrot.
5. Pour over dressing. Toss until well combined.
6. Add beetroot. Gently toss to combine.
7. Serve.