SHREDDED WINTER SALAD

ROASTED GRAPES & APPLES, RED CABBAGE, MUSTARD, WALNUTS & GOAT’S CHEESE

SERVES 4 AS A MAIN OR

8 AS A SIDE

TOTAL 42 MINUTES

YOU WILL NEED ROASTING TRAY

■ 4 eating apples

■ 1 head of celery

■ 250g seedless red grapes

■ Olive oil

■ Red wine vinegar

■ Sea salt

■ Freshly ground black pepper

■ ½ a red cabbage (500g)

■ 1 x 250g packet of cooked mixed grains

■ 30g shelled unsalted walnut halves

■ 3tbsp wholegrain mustard

■ 60g crumbly goat’s cheese

■ Extra-virgin olive oil

Preheat the oven to 220°C/fan 200°C/gas 7. Quarter and core the apples, then place in a 25cm x 30cm roasting tray. Click off the outer celery stalks and save for another day, then finely slice the inner part and add to the tray, reserving any inner leaves. Add the grapes, drizzle with 1tbsp each of olive oil and red wine vinegar, season with sea salt and black pepper, toss together and roast for 30 minutes.

Meanwhile, coarsely grate the cabbage onto a large board or platter. Heat the grains in the microwave according to the packet instructions, then add to the mix and crumble over the walnuts. Spoon over the mustard, drizzle with 3tbsp of red wine vinegar, then toss together, season to perfection and spread across the board or platter. When the time’s up on the roasted fruit, spoon it over the salad, then crumble over the goat’s cheese.

Finish with any reserved celery leaves and a drizzle of extra-virgin olive oil, if you like. ENERGY 370kcal

CARBS 47.7g FAT 15.5g SUGARS 29.7g SAT FAT 4g

SALT 1.6g PROTEIN 10.7g FIBRE 8.5g