Raw beetroot peeled and shredded, an apple shredded with it, red onion sliced fine, red cabbage thin-shaved, a fistful of flat parsley chopped through. Broad beans grilled in their skins on the BBQ for a minute a side, then popped from their pods straight into the salad bowl. Dressed with mayonnaise. The kind of slaw that turns a BBQ into a dinner.

Raw beetroot is the move that lifts this past a standard coleslaw. The earthy sweetness of the uncooked root reads completely different from the sticky-deep flavour of roasted beetroot, sharper and more vegetal, with a colour that bleeds through the whole salad and turns the apple deep pink within ten minutes.

The broad beans are the upgrade that takes it from side to centrepiece. Grilling them in their pods for a minute a side over hot coals gives the beans inside a soft, almost butter-roasted texture; popping the pods open and squeezing the beans straight into the salad keeps the heat in the dish.

Apple here is the sweet counterpoint to the bitter beetroot; a tart variety (Granny Smith, Pink Lady) holds up better than a sweet one. Mayonnaise dressing thinned with a squeeze of lemon to loosen it. Serve at room temperature alongside grilled meat or fish. The dressing improves as the salad sits.