| 1 medium beetroot, peeled and coarsely grated | DRESSING |
| 2 carrots, peeled and coarsely grated | 2 tbsps sherry vinegar |
| 150g red cabbage, thinly sliced | 2 tbsps maple syrup |
| Small bunch parsley, roughly chopped | 100 ml olive oil |
| Small bunch dill, roughly chopped | 1 tsp ground cinnamon |
| 60g lightly toasted walnuts or pecans , crushed | Salt and pepper |
| 80g dried apricots, sliced |
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