• Ingredients
    • 250g cooked beetroot
    • 1 large carrot
    • ½ small red cabbage
    • 1 red onion
    • 1 red chilli, finely chopped
    • 1 bunch of flatleaf parsley, chopped
    • 200ml tub of Greek yogurt
    • Squeeze of lemon juice
    • 1 garlic clove, crushed
    • salt and pepper
    • 1 tsp toasted sunflower seeds
  • Method
    1. Grate the beetroot and carrot, finely shred the cabbage and slice the red onion thinly into a large bowl.
    2. Mix well together, add the red chilli and most of the flatleaf parsley.
    3. Combine the yogurt in a bowl with lemon juice and garlic, season with salt and pepper.
    4. Pour the dressing over the beetroot, carrot and cabbage, mix well and serve scattered with sunflower seeds and the rest of the parsley.