Weekend GRILLS

Chef Tom Kerridge shares his best barbecue dishes for summer

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Creamy kale slaw with hazelnuts

Kale and toasted hazelnuts update this classic slaw - the perfect side for all your summer grills.

SERVES 6, AS A SIDE READY IN 15 MINS

• 250g bunch curly kale, stems removed and leaves shredded

• 3tbsp white wine vinegar

• 150g each of red cabbage and white cabbage, shredded

• 2 large carrots, cut into matchsticks

• 1 large red onion, finely sliced

• Large handful each flat-leaf parsley and dill, roughly chopped

• 100g toasted hazelnuts, roughly chopped

For the dressing:

• 100ml each of soured cream and natural yogurt

• 2tsp Dijon mustard

• 2tbsp extra virgin olive oil

• Juice 1 lemon

1 Put the kale in a large bowl. Trickle over the vinegar and sprinkle lightly with salt. Massage with your hands for a couple of mins to tenderise the leaves.

2 Put the cabbage in a bowl of iced water for 5 mins to crisp up. Drain and pat dry with a clean tea towel and add to the kale with the carrot, sliced onion and herbs.

3 Put all the dressing ingredients into a bowl and season with salt and pepper. Whisk to combine, pour over the kale slaw and mix well. Mix through most of the hazelnuts, then scatter over the rest to serve.

Per serving: 141 cals, 8.5g fat, 3g saturated fat, 10g carbs