River Cottage

An adaptable, quick salad perfect for a winter starter or light lunch from River Cottage Veg

Serves 2

• 1 medium parsnip, cut into slender batons
• ¼ red cabbage, finely shredded
• 1 large orange, peeled with a knife and segmented, avoiding the membrane and reserving the juice
• 3 medjool dates, stoned and cut into 3-4 pieces across ways
• 2 tbsp olive oil
• 2 sprigs of thyme, leaves only
• Salt and freshly ground black pepper

1. Spread the red cabbage evenly over a plate, top with a scattering of parsnip and arrange slices of orange and the dates.

2. Pour over some of the orange juice, drizzle over the olive oil and sprinkle over the thyme, finish with salt and pepper.