Beetroot, apple & red cabbage salad with caraway

Make the dressing. Toast the caraway seeds in a dry frying pan until you can smell them. Tip into a small bowl, then whisk in the lemon juice, oils, honey, ginger and mustard using a fork. Taste for seasoning and strength. Leave to rest while you prepare the salad – so the ginger and caraway can flavour the dressing.

Cut the beetroot into cubes. Finely slice the cabbage, as if you were making coleslaw. Quarter the apple and remove the core (no need to peel it). Cut the flesh into matchsticks, then toss the apple in ¼ of the dressing.

Toss the beetroot, cabbage and carrot together and season. Stir in the remaining dressing. Leave to rest for about 1 hour to improve the flavour. It’s almost impossible to avoid, but I like to add the apple at the last minute so the beetroot doesn’t stain it too much. Add the apple and its dressing, then serve immediately.