Jo Pratt's Winter Salad Bowl

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


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.


Dried Chilli Flakes
Olive Oil 6tbsp
Red Wine Vinegar 2tbsp
Green Pepper, Thinly Sliced 1
Red Cabbage, Core Removed And Very Thinly Sliced
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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