Two seasonal crunchy ingredients yet with such different flavours.  The combination of these two will surprise and please you.

Serves 4

2 cups cabbage

2 Bulbs fennel, leaves reserved

1 granny smith apple

1 red skinned apple

1 small red onion

Dressing:

¼ cup natural yoghurt

2 Tbsp extra virgin olive oil

1-2 Tbsp lemon juice

2 tsp Dijon mustard

Couple pinches salt

Freshly ground black pepper (be generous)

Method

Combine dressing ingredients in a sealable container and shake to emulsify.

Finely slice the cabbage, fennel, onion and apple I used a mandolin but a food processor with a thin slicing blade or a sharp knife will do the same thin.

Combine sliced ingredients in a mixing bowl and toss. Add the dressing and toss the salad to combine well.

Serve immediately.