Silverbeet Slaw

1 bunch silverbeet, trimmed

1 beetroot, peeled, cut into matchsticks

1 granny smith apple, cut into matchsticks

2 celery stalks, thinly sliced

¼ cup walnuts, toasted

2 tablespoons pepitas, toasted

1 teaspoon fennel seeds, roughly crushed

¼ cup cider vinegar

¼ cup extra virgin olive oil

2 teaspoons Dijon Mustard

Pinch of sugar

Thinly slice silverbeet leaves and stems. Transfer to a large bowl. Add beetroot, apple, celery, walnuts and pepitas. Toss to combine.

Place fennel seeds, vinegar, oil, mustard and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Drizzle dressing over salad. Toss gently to combine. Serve immediately (see notes).