Jo Pratt's Winter Salad Bowl

This recipe is delicious with the creamy sausage and triple mustard casserole.

Method

Lightly toast the pumpkin seeds in a dry frying pan.

Place the carrots, spinach, onion, cabbage, pepper and pumpkin seeds in a bowl and toss them together.

In a separate bowl, whisk together the red wine vinegar, olive oil, chilli and honey.

Season with salt and freshly ground black pepper and pour the dressing over the salad. Mix thoroughly and then transfer to a serving bowl.

Ingredients

Dried Chilli Flakes ½tsp
Olive Oil 6tbsp
Red Wine Vinegar 2tbsp
Green Pepper, Thinly Sliced 1
Red Cabbage, Core Removed And Very Thinly Sliced ½
Red Onion, Thinly Sliced 1
Spinach Leaves, Washed And Thinly Sliced 200g
Large Carrots, Coarsely Grated 2
Pumpkin Seeds 100g
Runny Honey 1tbsp
Sea Salt And Freshly Ground Black Pepper

Hints 'n' Tips

If preparing early, keep the dressing separate and toss it in just before serving

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Accompaniment

Vouvray Les Coteaux Tufiers Chenin Blanc

Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.