Ingredients: 8 baby potatoes (boiled with skin on) 2 beetroots (peeled, boiled, sliced) ¼ head red cabbage (shredded) 1 red onion (thinly sliced) Handful fresh coriander leaves (chopped) 4 + 2 tablespoon Cross & Blackwell Trim 2 tablespoon white vinegar ½ + ½ teaspoon salt ½ teaspoon white pepper Freshly crushed black pepper
Method: 1. In a bowl, add cabbage and 4 tablespoon Trim and 1 tablespoon vinegar. Mix well. 2. Arrange in platter. Then sprinkle on coriander. 3. Cut potatoes into thirds (lengthwise) with skin on. 4. In a bowl, mix red onion, potatoes, ½ teaspoon salt, white pepper, 2 tablespoon Trim and remainder vinegar. 5. Place over cabbage and coriander. 6. Season beetroot with ½ teaspoon salt. 7. Arrange beetroot over potatoes. 8. Garnish with little chopped coriander. 9. Crack over black pepper. 10. Serve chilled.