This slaw uses charred vegetables to create a rustic, smoky, crunchy side dish. We used the wild garlic pesto we made in the spring, but if wild garlic is out of season, you can replace it with basil or rocket.

Ingredients

½ small white cabbage, sliced into wedges
3-4 large carrots, peeled
3 large spring onions/scallions
Rapeseed oil
Zest of 1 lemon
Handful of chopped parsley
Sprinkle of sea salt
4 tbsp mayonnaise
2 tbsp pesto (see below)

Pesto
300ml/10 fl oz rapeseed/canola oil
100g/3½ oz nuts (hazelnuts, walnuts or pine nuts)
100g/3½ oz Parmesan cheese finely grated
150g/5¼ oz green leaf (wild garlic, basil or rocket)
1 tsp sea salt

Method

Blend the pesto ingredients (except the cheese) until smooth then stir in the cheese. This can be used fresh or stored in clean jar in the fridge for 4-6 weeks.
Brush the prepared vegetables with the oil and grill over a low direct heat for 5-10 minutes until lightly charred. The veg should begin to soften but still be firm to give a crunchy texture. Depending on the size of the spring onions, these may require less cooking, so they retain some firmness.
While the veg is grilling combine the mayonnaise and pesto.
Arrange the veg on a platter and sprinkle over the parsley, lemon zest and drizzle with rapeseed oil.
We enjoy dipping the veg into the pesto mayo, but if you want to serve as part of a meal, chop the veg coarsely and mix everything in bowl.