Carrot and beetroot slaw with fennel dressing

Ingredients (4 servings): 4 large carrots 4 beetroot (300g each), washed, trimmed, peeled ¼ cup pecans, roughly chopped 2 tablespoons sultanas 2 cups fresh flat-leaf parsley leaves For the fennel dressing: 1½ teaspoons fennel seeds 2 teaspoons Dijon mustard ¼ cup apple cider vinegar 1½ tablespoons extra virgin olive oil   Method: Make Fennel dressing:…