4
Easy
35 minutes
15 minutes
To makle the pickled turnip, place all the ingredients into a small saucepan and simmer gently for 10 minutes, then remove from the heat. Remove the turnip using a slotted spoon and discard the remaining ingredients.
To make the dressing, mix the yoghurt with the mayonnaise, lemon juice, salt and pepper and crumble in a little blue cheese at a time until you reach your desired strength.
Preheat the oven to 180°C. Flatten each slice of baguette with a rolling pin, brush with butter, drape over the rolling pin and toast in the oven for 5 minutes.
Finely slice or grate the carrots. Place in a large bowl with the cabbage, celery, red onion and blue cheese dressing. Season to taste. Serve with the pickled turnips, mixed baby leaves and toasted baguette.
