Add the thin slicing attachment to your food processor and slice up the carrots, radishes, fennel and apple, or slice thinly with a sharp knife. Tip them into a large bowl. Slice up the red cabbage too, but keep it separate from your other vegetables for now.
To make your dressing, add all the ingredients to a blender and blitz until smooth. Taste and season, then leave to one side.
Place a small frying pan on a low heat and add the olive oil. Tip in the seeds and slowly heat through. Move the seeds around occasionally, so they don’t burn. Once nice and hot, add in the Worcestershire sauce and cook down until the liquid reduces.
Tip all the chopped vegetables onto a platter. Drizzle over the dressing, then toss quickly and put on the table. Sprinkle over the toasted seeds before serving, then tuck in.