Henrietta says this is good ‘as a lunch snack with cheese or cold meats, also with winter casseroles.’ She warns that it’s best to dress the salad just before use otherwise it will become soggy.
Preparation time: 15-20 minutes
100g pumpkin seeds
2 large carrots coarsely grated
200g spinach leaves, washed and thinly sliced
1 red onion, thinly sliced
½ red cabbage, very thinly sliced
1 green pepper, thinly sliced
For the dressing:
2 tbsp red wine vinegar
6 tbsp olive oil
½ tsp dried chilli flakes
1 tbsp runny honey
salt, freshly ground pepper
Lightly toast the pumpkin seeds in a dry fry-pan. Put all the above ingredients in a bowl and lightly mix together.
Whisk the dressing ingredients together and add to salad when ready to serve.