15-minute mix & match salad

Ingredients

• 0.5  cabbage red
• 2  celery stalks with their leaves
• 175 g brussels sprout trimmed
• 1  red-skinned eating apple with the skin left on cored
• 2  carrots peeled
• 175 g nut mixed such as brazils, walnuts and roasted cashews
• 100 g coarsely stilton cheese 
• 6 tbsp unrefined sunflower oil light
• 4 tbsp cranberry sauce 
• 5 tbsp orange juice fresh

Equipment

• food processor
• bowl

Directions

1. Fit your food processor with the slicing blade.
2. Cut the hard white core from the cabbage, then shred the leaves and slice the celery, sprouts and apple in the processor. With the grating attachment, grate the carrots. Roughly chop the nuts, either in the processor or by hand.
3. In a small bowl, mix the oil with the cranberry sauce. It will look quite cloudy and thick, but dont worry add the orange juice next and it will all thin out into a fruity dressing.
4. Tip all the chopped veg and nuts into a big bowl, pour in the dressing and toss together. (The salad will keep in a covered container for up to a day in the fridge.) Season and serve with stilton crumbled over the top.