Credit: Lorna Rhodes, DipION, registered nutritional therapist 

Lorna says: “An inexpensive crisp salad, which makes a change from soft green leaves. You can dress it up with crumbled feta cheese or add some left-over shreds of chicken."

Serves 4-6


  • ½ medium red cabbage, finely sliced or shredded
  • 500g cooked beetroot (without vinegar)
  • 1 dessert apple, cored and finely chopped
  • 1 small red onion, finely chopped
  • 5 tbsp extra virgin olive oil
  • 2 tbsp apple cider, sherry or red wine vinegar
  • 3 tbsp chopped dill
  • Handful of pumpkin seeds to serve


  1. Put the red cabbage into a bowl. Scrape the skin off the beetroot.
  2. Cut the beetroot into fine matchsticks or shred through a food processor.
  3. Add to the cabbage with the apple and red onion.
  4. Put the oil, vinegar and a splash of water into a bowl, season with black pepper and whisk together. Pour it over the salad and add a scatter over of pumpkin seeds to serve.

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