Red cabbage and beetroot salad

Method

1. Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
2. Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.