Summer Slaw


A delicious summer side dish, perfect for a sunny BBQ! Goes great with halloumi and chicken.

1 large kohl rabi (cut into thin matchsticks)
4 beetroots (washed)
4 carrots (washed and peeled)
Natural yoghurt
Zest and juice of 1 lemon or lime


  1. Pre heat the oven to 180°C.

  2. Wash the beetroots, remove the leaves and cut in half. Place in a baking tray and drizzle with olive oil. Roast for around 15 minutes, until beginning to soften but still firm. Then remove from the oven and allow to cool for a bit.

  3. Wash and peel the carrots. Grate using the thick side of a cheese grater into a large bowl. 

  4. Add the slice kohl rabi and kale to the bowl.

  5. When the beetroots are cooled, grate the beetroot into the bowl. Mix all the ingredients.

  6. Add 2-3 tbsp of natural yoghurt to the bowl and mix well so all the ingredients are coated in a layer of yoghurt. Add the zest of the lemon or lime, and then the juice. Mix well.

  7. Add a generous helping of pepper and serve.

Serving Size: 4 people (as a side dish)
Cook Time: 20 minutes