1. Finely shred the red cabbage (as much as you need, a handful is enough for 2).

2. Grate some carrot - again just a handful is probably enough. You could substitute grated beetroot here if needed.

3. Very finely shred half a fennel bulb - a mandolin is useful here. 

4. Toast a handful of hazelnuts. Do this by putting them in a dry pan over a medium heat and waiting until they begin to smell toasty and delicious. Keep them moving around in the pan. Don’t take your eye off them - it’s so easy to forget and burn them! Then chop them up a bit.

5. Chop some parsley. Mix it all together.

For the dressing

1. Mix the mustard, molasses/sugar, salt & pepper & vinegar together. Then slowly whisk in the oil. Adjust seasoning to taste.

2. Add as much dressing as you want to the salad - you’ll probably have some left over.

3. Squeeze half an orange over the whole thing if you like for extra zing.