Recipes
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
Ingredients:
- 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
Method:
- Put the red cabbage into a bowl. Scrape the skin off the beetroot.
- Cut the beetroot into fine matchsticks or shred through a food processor.
- Add to the cabbage with the apple and red onion.
- 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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