Cheeseboard pasta bake
This simple and satisfying meal tastes as good as it looks - and uses up any leftovers from your Christmas cheeseboard
15-minute mix & match salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4 - 6
Skip to ingredients
- ½ red cabbageabout 450g/1lb
- 2 celerysticks, with their leaves
- 175g Brussels sproutstrimmed
- 1 red-skinned eating applecored, but with the skin left on
- 2 carrotspeeled
- 175g mixed nutsuch as brazils, walnuts and roasted cashews
- 100g stilton
For the dressing
- 6 tbsp light olive oilor sunflower oil
- 4 tbsp cranberrysauce
- 5 tbsp fresh orange juice
Nutrition: per serving
- kcal652
- fat51g
- saturates12g
- carbs30g
- sugars3g
- fibre13g
- protein21g
- salt1.04glow
Method
step 1
Fit your food processor with the slicing blade. 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.
step 2
In a small bowl, mix the oil with the cranberry sauce. It will look quite cloudy and thick, but don’t worry – add the orange juice next and it will all thin out into a fruity dressing.
step 3
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.
