Make the topping; pre-heat a frying pan over a medium heat. Put the Pumpkin seeds, sunflower seeds, almonds, 1 tsp Garam masala and ½ tsp of turmeric in the hot pan and pour over the oil. Cook for 3-4 minutes, stirring often, until the almonds are golden brown.

To make the dressing, put the yoghurt and remaining 2 tsp. of garam masala and ½ tsp if turmeric in a large bowl, the season to taste with salt and pepper and stir well.

Add the cabbage, kale, apple and carrot to the bowl and toss together. Sprinkle over the topping