Summer Slaw with a Beet and Orange Dressing

method:

• Wash the lemon and peppers then zest and juice the lemon and set aside.
• Peel the parsnips and cut into matchstick or zigzags using a wave knife then toss with the lemon juice to prevent the parsnip from discolouring. Remove the stems and seeds from the peppers and cut into very fine dice. Peel the onion and cut into wafer thin slices using a sharp knife or ideally a mandolin.
• Wash and peel the carrots (unless they’re organic) and slice into thin ribbons using a vegetable peeler. Separate the head of broccoli into florets and wash, then cut the florets into very small pieces or shave them with a sharp knife into a fine ‘rice’ like texture. Either reserve the stalk for juicing or peel and cut into wafer thin slices to use in the slaw.
• Make the dressing by juicing the beetroot and clementines and combine with the lemon zest and a little seasoning. If you can’t be bothered to juice the beetroot just grate it coarsely and add it to the salad as it is and the colour will gradually bleed beautifully into the other ingredients and give the same effect.
• To assemble the salad, gently toss all the ingredients together in a large bowl, pour over the dressing and mix gently again. If you keep it for a few days mix again before serving to combine the juice that will seep from the salad.