Winter Salad Bowl
|2||large carrots, coarsely grated|
|200g||spinach leaves, washed and thinly sliced|
|1||red onion, thinly sliced|
|½||red cabbage, core removed and very thinly sliced|
|1||green pepper, thinly sliced|
|2 tbsp||red wine vinegar|
|6 tbsp||olive oil|
|½ tsp||dried chilli flakes|
|1 tbsp||runny honey|
|sea salt and freshly ground back pepper|
Lightly toast the pumpkin seeds in a dry frying pan.
Place the carrots, spinach, onion, cabbage, pepper and pumpkin seeds in a bowl and toss together to mix.
In a separate bowl, whisk together the red wine vinegar, olive oil, chilli and honey. Season with salt and pepper and pour over the salad. Mix well and transfer to a serving bowl.
PS... If you are preparing this ahead of time, keep the dressing separate and toss into the salad just before serving, otherwise it will become too soggy.