15-minute mix-match salad

• red cabbage↗½

  about 450 g / 1 lb

• celery↗2

  stalks, with leaves

• Brussels sprouts↗175 g

  trimmed

• red apple1

  cored, skin left on

• carrot↗2

  peeled

• local nut mix↗175 g

  e.g., Brazil nuts, walnuts and roasted cashews

• Stilton cheese↗100 g
• light olive oil↗6 tbsp

  or sunflower oil

• cranberry↗4 tbsp

  sauce

• fresh orange juice↗5 tbsp

Step-by-step instructions

1. 1

   In a food processor set the slicing blade. Remove the tough white core of the red cabbage, then shred the leaves, slice the celery, Brussels sprouts and apple. Using the grating attachment grate the carrot. Roughly chop the nuts – in the processor or by hand.

2. 2

   In a small bowl whisk together the olive oil and cranberry sauce. The mixture will initially look thick and a bit cloudy, but add the orange juice – it will thin out, turning into a fragrant fruit dressing.

3. 3

   Transfer the prepared vegetables and nuts to a large bowl, pour over the dressing and toss thoroughly. Season to taste, sprinkle with crumbled Stilton cheese and serve. The salad can be stored in a sealed container in the fridge for up to a day.