Cabbage and Carrots with Anchovy Dressing

Slice the cabbage, carrots and spring onions and put them in a large bowl. Pour the milk in a pan on a medium heat with the garlic and anchovies and bring to simmer. Let it cook for about 10 minutes until the garlic cloves are soft, then pour everything into a blender. Add the vinegar, olive oil and mustard and blend for a few minutes then taste it. It should be quite sour but if it’s too sour for your taste, add a bit of oil to balance it. Season with freshly ground sea salt and pepper then pour over the sliced vegetables. Toss well. Heat the seeds in a dry pan for a few minutes until warm then scatter them over the salad. Sprinkle over the parsley then serve it immediately