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

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.