Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.
Finely shred ½ small white cabbage and a handful of trimmed mangetout and add to the bowl.
Finely slice 6 spring onions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds,
2 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons freshly chopped flatleaf parsley.
In a separate small bowl whisk together the juice of ½ lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.
Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter over mustard and cress to serve.