My julienne peeler has been getting a bit of action again! But this time it’s not only with the veggies.

After the success of this simple cucumber and pineapple salsa, I was keen to experiment more with mixing the refreshing subtle taste of cucumber with other fruits.

Here I used any fruits I could get my hands on to julienne. For your reference...no, you cannot julienne a banana. Believe me I tried. It would have been the perfect shape so I am very disappointed! (I even tried with a frozen banana as I was that determined but nope it just wasn’t happening!)

The first time I made this slaw I had a large mango in my fruit bowl and that worked a treat, the second time I didn’t have a mango, hence why the photos below are mango-less but I have still added it to the recipe. I also used rhubarb which gave a great tart flavour contrast, though raw rhubarb is a little tough and stringy so you may want to cook it ever so slightly after julienning it- I left it raw, but it’s just an idea for you to try.

Throw in lots of cucumber, you won’t taste it against the sweetness of the fruits and I also added a simple fruity yoghurt and chia dressing to give an extra touch of sweetness.

Breakfast? Dessert? You choose.

Recipe: Summer fruit slaw

Serves 1

Ingredients:

Method:

Mix the yoghurt with the sugar free jam and chia seeds and set aside to thicken slightly. 

Prepare the fruit and cucumber noodles and place in a swirl in a serving plate/bowl leaving a well in the centre. Spoon the jam mix into the centre of the slaw.

Decorate with berries  to serve as desired. You could also add a sprinkle of cinnamon, vanilla bean powder, cocoa, coconut, nuts.....