Name: Apple, broccoli and cabbage salad
Prep time: 25 min
Total time: 25 min
Yield: serves 6 (side dish) or 4 (main dish) serving
Cuisine: Family
Ingredients: 500-750 g broccoli cut into florets; 250-300 g cauliflower cut into florets; 6 spring onion chopped; 2 feta cheese crumbled; 100 g hazelnuts roughly chopped; 50 g sunflower seeds toasted; 125 ml fresh chillies 573; lemon zest and juice; 45 ml vinegar white wine; 15 ml honey; 2,5 ml cumin ground; fresh coriander handful, chopped; fresh parsley chopped; salt just a pinch; 2 Granny Smith apples cored and halved; lemon halved, juice only

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Ingredients (16)

500-750 g	broccoli — cut into florets
250-300 g	cauliflower — cut into florets
6	spring onion — chopped
2	feta cheese — crumbled
100 g	hazelnuts — roughly chopped
50 g	sunflower seeds — toasted

DRESSING

125 ml	fresh chillies — 573
	lemon — zest and juice
45 ml	vinegar — white wine
15 ml	honey
2,5 ml	cumin — ground
	fresh coriander — handful, chopped
	fresh parsley — chopped
	salt — just a pinch

TO FINISH

2	Granny Smith apples — cored and halved
	lemon — halved, juice only

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Method:

1. Remove any hard stems from the broccoli
and cauliflower florets. Rinse and drain well.

2. Roughly chop the broccoli and cauliflower
and transfer to a non-metal dish.

3. Add the
rest of the ingredients and mix lightly.

4. Dressing: Combine the ingredients, pour over the
salad and mix. Cover and leave to rest in the fridge for at least 30 minutes –
the longer it rests, the tastier it becomes.

5. To finish: Slice the apples into thin wedges and
drizzle the lemon juice over to prevent the apples from discolouring. Mix the
apples into the salad, transfer to a serving dish and serve