SPICED WINTER SALAD WITH CARROT KRAUT, STILTON, CRANBERRIES & WALNUTS

Here is another collaboration with @london_fermentary and @puntarelle_co

This is a great winter salad taking advantage of using all the best mid winter has to offer. Roasting the cranberries adds nice juicy element to the salad as well as colour!

1 bunch heritage carrots
10 brussel sprouts
80g fresh cranberries
1 tbsp Maple Syrup Olive oil
Salt and pepper
3 tbsp carrot kraut
25g dried cranberries
2 mandarins
Handful mint leaves Handful coriander leaves 200g gorgonzola
100g walnuts
Dressing
1/2 tsp ground all spice
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp grated nutmeg
2.5 tbsp pomegranate molasses 2 tbsp cider vinegar
5 tbsp extra virgin olive oil Salt

1.Roll and cut two thirds of the heritage carrots and put in a roasting tin with the fresh cranberries, maple syrup, olive oil and salt and pepper.
2. Roast at 180 degrees for approx 25mins, until browning and crispy.
3. Toast the walnuts for 8-10 mins until golden.
4. Make the dressing by putting all the ingredients in a jar and shaking well.
5. Using a mandolin, finely slice the Brussels into a mixing bowl. Followed by the remaining peeled carrots. Cut the mandarin into segments, first removing the skin and pith.
6. Add the fermented carrot, dried cranberries, roasted carrots and cranberries. Mix in the dressing and crumbled toasted walnuts. Layer on a serving plate with gorgonzola and herbs, finish with a drizzle of the dressing.

Wishing you all a very Merry Christmas. We know it might for a lot of us look a little different this year and we hope you manage to find some rest and joy within that.
Sending you all lots of love xxxxx