Beetroot and cabbage coleslaw

Method

1. Roughly grate 250g cooked beetroot. Finely shred ½ small red cabbage and finely slice a small red onion.
2. Stir together in a large bowl with a finely chopped green chilli and most of a bunch of fresh flatleaf parsley, chopped.
3. Mix a 200ml tub of Greek yogurt in a small bowl with a squeeze of lemon juice, a crushed garlic clove, 1 tsp toasted cumin seeds and lots of seasoning.
4. Pour over the beetroot and cabbage, mix well and serve scattered with more chopped parsley.