BEETROOT, CRANBERRY & CAULIFLOWER SALAD

THIS pretty pink-coloured salad can be prepared a few hours in advance. But don’t add the apple or the dressing until the last minute because it will become watery and the apple discoloured.

SERVES 6 For the salad

1 medium raw beetroot 1 fist-sized segment red cabbage 1 small cauliflower, broken into florets 2 tbsp dried cranberries 1 red apple cored and sliced

For the dressing

3 tbsp mayonnaise 2 tbsp plain yogurt 1 tsp Dijon mustard Salt and ground black pepper

For the topping

Small bunch seedless red grapes

Few sprigs fresh dill, chopped GRATE or shred the raw beetroot and finely slice the red cabbage and cauliflower. Or whizz the cauliflower in a food processor until it looks like couscous. Mix the salad ingredients together, including the cranberries and apple. Put the mayonnaise in a bowl and mix in the yogurt, Dijon mustard and season. Just before serving, stir into the salad. Tip into a large bowl and scatter over the grapes, halved, and a sprinkling of chopped dill.