Cabbage, apple and toasted pumpkin seed salad
Ingredients About 200g green cabbage, thinly sliced ( Savoy is my favourite when available) 1 red or white onion, thinly sliced 2 apples, cored and thinly sliced 1 large carrot, grated Olive oil to taste 50ml cider vinegar Half a teaspoon mixed spice Salt and pepper 50g pumpkin seeds
Method 1. Mix the sliced cabbage, onion and apples together with the grated carrot in a large mixing bowl. 2. In a liquidiser or a jam jar with a secure lid, mix the cider vinegar, mixed spice and a little salt and pepper. Whizz it up or shake very well. Now add some olive oil to taste and give it another whizz and taste again. You might need to add more oil and/ or seasoning here to get it to your taste. It should be sharp with vinegar so when you mix it into the salad it’s strong enough to hold its edge. Leave the dressing to stand for a few minutes. 3. In the meantime, toast the pumpkin seeds in a dry pan. While the seeds are still very hot add, to the salad along with the dressing and mix well. Tips: This salad works great on its own or as a side with baked potatoes, any pork dish or baked ham. It’s important to add the toasted seeds to the salad while they are hot as this is when the magic happens – and it sounds good as well.