Moroccan-style beetroot, carrot and pistachio slaw
Inspired by the fragrant spices, nuts and dried fruit of north Africa, this vibrant slaw pairs beautifully with lamb cutlets or pan-fried salmon. Try swapping the apricots and pistachios for other dried fruit or nuts if you like, such as dates and blanched almonds
Recipe by Abigail Spooner
Serves: 6 as a side