Winter Rainbow Salad

Ingredients

  • 1/4 Red cabbage
  • 1 Large carrot
  • 250g Butternut squash
  • 200g Mangetout peas
  • 1 Yellow pepper
  • 2 Celery stalks
  • 100g Radishes
  • 150g Cooked beetroot

  • 50g Pomegranate seeds
  • 60g Bulgar wheat or cous cous

For the Dressing:
  • 100ml Cider vinegar
  • 50ml Lemon juice
  • 1 tsp Dried chilli flakes
  • 1 tsp Cumin seeds
  • Ground black pepper to taste

Method

  1. Peel and chop the butternut squash, roasting for 15 minutes in a hot oven before allowing to cool
  2. Prepare the bulgar wheat or cous cous as per pack instructions and set aside
  3. Peel the pomegranate, combine the dressing ingredients and chop the remaining vegetables
  4. Combine all the ingredients in a large bowl and mix well, serving on a bed of fresh green leaves

Cooking Temperature: 200 degrees

Cooking Time: 45 Minutes

Serves: 4

Keeps For: 3 days

Tips and Comments

  • This salad does well it allowed to sit for a while before serving as the flavours mingle and mature but bear in mind the strong colours from the cabbage and beetroot will do the same so serve immediately if you don't absolutely everything pink!
  • As a winter salad I also found this worked surprisingly well gently warmed one lunchtime when I really couldn't bear the thought of eating it straight out of the 'fridge!