Winter salad

This salad is a lively tasting mixture of winter brightness. Try to use a good assortment of leaves and, if possible, include some deep red radicchio or red chicory, baby kale and Castelfranco.

Serves 4

200g butternut squash, peeled, deseeded and very thinly sliced with a mandolin or vegetable peeler

At least 300ml red-wine vinegar

½ tsp salt

1 crisp dessert apple

500g mixed winter leaves For the spicy walnuts

12g butter

1 tbsp runny honey

160g walnut halves

Smoked paprika, for sprinkling

For the horseradish dressing

2 tbsp lemon juice

1 tsp red-wine vinegar

1 tsp runny honey

20g white miso

½ garlic clove, crushed

20g vegetarian Italian hard cheese, grated

80ml mild olive oil

1 tsp salt

½ tsp freshly ground black pepper

A pinch of chilli powder or hot paprika

2 tbsp freshly grated horseradish

● Place the squash slices in a flat dish and cover fully with vinegar and salt. Place in the fridge for 5-6 hours.

● To prepare the spicy walnuts. Melt the butter and honey together in a small pan over a medium heat. Add the walnut halves, coat with the butter and honey mixture and leave on the heat until golden, stirring to prevent sticking. Spoon the walnuts on to a sheet of baking paper. Sprinkle with paprika, season generously with salt and set aside to cool.

To make the dressing, put all the ingredients into a blender and blitz to combine. Set aside.

Core and thinly slice the apple. Arrange the leaves and apple on a serving platter. Drain the squash, discarding the vinegar, then place it on top of the leaves along with the toasted walnuts. Drizzle on the dressing as liberally as you wish. Serve immediately.