Broccoli Slaw

|The beauty about this salad or slaw is that you can make it a few hours in advance before serving (but its best eaten on the day of making). Simply store the chopped slaw (without the dressing) in a covered bowl or airtight container in the fridge then when you are ready to serve simply mix the slaw with the dressing tip it into a serving bowl and hey presto its done! Once dressed the salad should be served immediately. No fancy garnishes are required either as its very attractive just as it is.|broccoli parsley spring onion|200g broccoli trimmed1 fennel bulb trimmed2 spring onions100g sugar snap peas3 tablespoon parsely finely chopped1 tablespoon lemon juice2 tablespoon greek yoghurt1 tablespoon tahini1 tablespoon cold watersea salt and pepper to taste|For the broccoli slaw using a sharp knife roughly chop (or finely chop if you prefer) the broccoli fennel spring onions and sugar snap peas. Place them all in a bowl along with the parsley and mix together. If you are making the salad in advance then at this stage cover the bowl (or transfer to an airtight container) and store the undressed slaw mixture in the fridge for 46 hours.When you are ready to serve lightly season the slaw with salt and pepper add all of the dressing toss to mix then serve immediately.To make the lemon tahini yogurt dressing measure all the ingredients into a small bowl and stir together seasoning to taste with salt and pepper. Cover and store the dressing in the fridge until needed. Stir the dressing just before use.|15.00 minutes|6|British Larder