No buffet is complete without a fresh, zesty salad to add crunch and colour to the spread. Perfect with cold roast beef and ham.
- large carrots, peeled and cut into 6cm batons
- 1tsp cumin seeds
- 2tbsp rapeseed oil
- 50g pumpkin seeds
- 50g walnuts
- 350g prepared curly kale
- 2 apples peeled, cored and cut into matchsticks
- 1tbsp cider vinegar
- 2tbsp extra virgin olive oil
Preheat the oven to 180°C/Fan 160°C/gas mark 4. Place the carrots in a bowl and toss with the cumin seeds and rapeseed oil. Spread out on a large roasting tray and roast for five minutes then add the seeds and walnuts and roast for a further 2–3 minutes until toasted and golden.
Add the kale to the roasting tray and toss well with the carrots and seeds and roast for a further eight minutes until the kale is crispy.
Remove from the heat and toss in the apple. Whisk together the cider vinegar and extra virgin olive oil and drizzle over the salad, tossing together well. Season with a pinch of sea salt and ground black pepper.