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The idea for this dish came from a friend of our innovation chef, who asked to be credited (and happens to be a solicitor). To make it our own and avoid and legal wrangles, we have added Genovese Pesto to the coleslaw, as the punchy basil flavour works great with the crunchy raw vegetables. You could make the dish even easier by buying ready made coleslaw and jazzing it up, or you could make the coleslaw dish on its own too. We topped ours with smoked salmon and avocado, but a poached or fried egg would be enjoyable too!
2 carrots
1/4-1/2 cabbage, depending on size – sweetheart is nice variety when in season
2 spring onions
3 cooked beetroots
½ tsp sugar
½ tsp salt
1 tbsp White Wine Vinegar
25g each pumpkin and sunflower seeds (or use 50g of either)
100g mayonnaise
45g/3tbsp Traditional Genovese Basil Pesto
8 slices sourdough style bread (enough for 2 per person, but 1 slice might be enough it’s a very large loaf)
2 ripe avocados
1 lemon
200g sliced smoked salmon
1 small bunch dill
Salt and pepper
Remove the stalk from the carrots and cut into long thin strips, then stack the strips up and cut into long matchsticks. You could also use a coarse grater if you wish. Remove the stalk from the cabbage and finely shred. Remove the outer layer from the spring onions and finely chop, including the green part. Combine these and the cabbage and carrot in a colander and add ½ tsp of both sugar and salt and toss to coat. Add 1 tbsp of vinegar and toss again then leave for 20 minutes to allow to drain. Cut the beetroot into thin slices then into strips and set aside.
Heat an oven to 170C fan/190C non-fan. When hot, place the seeds on a baking tray and roast for 5-8 minutes, or until golden brown and beginning to pop, then remove and cool.
Combine the pesto and the mayonnaise in a mixing bowl. Shake the cabbage mix of any juices then add to the bowl with the pesto mayo and stir till its well coated. Add the beetroot and seeds and stir till evenly dispersed.
Begin toasting the slices of bread. Cut the avocados in half and remove the stone. Use a large spoon to scoop the flesh out and then cut into slices. Squeeze lemon juice over and season with salt.
To assemble, place a layer of avocado on the toast, then cover with a couple of spoons of coleslaw, then drape a few slices of smoked salmon on the top. Finish with a plenty of dill sprigs on top.