A robust, flavoursome salad that nevertheless feels light and healthy, it’s packed with great tastes, and features an unusual, but really rather lovely dressing. One slight drawback is that this salad doesn’t keep well in the fridge, so it’s best to make just enough for one meal

The Salad:-

15–20 kale leaves, ripped up a bit

150g red cabbage, very finely shredded

½ Cox apple, quartered, cored and thinly sliced

150g cooked chickpeas

The Dressing:-

2 tbsp smooth peanut butter

2 tbsp lime juice

1 tbsp lemon juice

1 tbsp groundnut oil

1 tsp balsamic vinegar

1 tsp Nam Pla or vegan alternative

½ tsp English mustard powder

½ a small red chilli, very finely chopped

• Whizz all the dressing ingredients in a blender. It should be about the consistency of mayonnaise

• Put all the salad ingredients in a bowl and mix well, then add the dressing and stir well