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||½tsp|
|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|
|Sea Salt And Freshly Ground Black Pepper|
If preparing early, keep the dressing separate and toss it in just before serving
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
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.