Seasonal recipe No 25 – Henrietta’s winter salad

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.

Serves 8
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.

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