Winter Slaw with Rare Roast Lamb and Red Pepper Quinoa

Butchers here tend to offer a good selection of marinaded and prepared meats which are ready to roast, fry or bbq. We picked up a rolled loin of lamb with a layer of spices and a small amount of spiced stuffing. It was quite delicious - roasted for 50 minutes at 200 C until golden on the outside and still pink on the inside, then rested for 10 minutes before being sliced thinly. I took the opportunity of the umami flavours spicy, smoky meat  to make a light, crunchy slaw, based on the advice in Nigel Slater's Tender. Carbs came in the form of some seasoned quinoa stirred through with roast peppers left over from a previous meal.

Ingredients:

• one small carrot or half a large
• one quarter of a white cabbage
• a stick of celery, or a generous handful of its leaves
• a small handful of flat-leaf parsley or dill
• 4 tbsp natural yoghurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• a generous handful of green pumpkin seeds

Peel the carrot but leave the end on, then grate it into long thin shreds. Finely shred the cabbage and thinly slice the celery (or its leaves). Finely chop the herbs. Combine the yoghurt, olive oil and lemon juice together, and season well, then stir through the vegetables. Toast the pumpkin seeds either in an oven at 200C for 5-6 minutes, or by dry-frying them over a medium heat in a non-stick frying pan. Serve the slaw with pumpkin seeds scattered over.