Seedy Brussels sprouts slaw

1 In a dry frying pan, toast the pumpkin seeds and sunflower seeds over high heat for a minute or two, until they start to brown. Remove from the heat and set aside to cool.

2 Very finely slice the Brussels sprouts, apple and fennel; I use my food processor, then swap the blade to a grater for the carrots — but you could also use a mandoline to grate the carrots.

3 In a serving bowl, toss the Brussels sprouts, apple, fennel and grated carrot together, with
the fennel fronds and dill.

4 In a smaller bowl, whisk together the coconut cream and vinegar. Season with salt to taste. Pour the dressing over the salad, stirring it through thoroughly to coat everything really well. Add the toasted seeds and hemp seeds. Mix again and adjust the seasoning if necessary.

5 Serve immediately, while the slaw is still fresh and crunchy.