Jazz™ apple and beetroot salad

v This colourful salad serves two as a main course, or four people as a side dish.

Ingredients

4 Jazz™ apples, grated or finely sliced (we left the peel on)

½ red cabbage, finely sliced and shredded

2 carrots, grated

2 medium beetroot, peeled and grated

1 cup pomegranate seeds

1 cup walnuts, chopped

Large handful parsley, finely chopped

4 tbsp chia seeds

For the dressing

6 tbsp olive oil

3 tbsp apple cider vinegar

Juice of half to one lemon, to taste (we used juice of one lemon)

Salt and pepper, to taste

Method

l Toss together all ingredients for your salad in a large bowl.

l Whisk together the ingredients for the dressing, adding more or less lemon juice to taste.

l Season.

l Drizzle the dressing over the salad just before serving, then toss the ingredients to combine.

l Eat immediately.

Jazz™Apple & Raspberry Coconut Parfaits

This is the perfect fuss-free dessert to prepare in advance of a barbecue or a family gathering. Apples and raspberries are a match made in heaven especially when paired with a luscious coconut cream.

This is such a healthy and nourishing dessert; you can also have it as sweet snack or as a decadent breakfast, maybe with some granola sprinkled on top.

Ingredients

For the compote

3 Jazz™ apples, deseeded and chopped into pieces

1 tsp coconut oil

½ tbsp lemon juice

Optional: ½ tbsp maple syrup

1 cup frozen or fresh raspberries plus extra for decoration

For the coconut cream

1 can full-fat coconut cream stored in the fridge overnight — an essential step

1 tbsp of maple syrup

½ tsp of vanilla extract or powder

Method

l Place the chopped apples, coconut oil, lemon juice and maple syrup (if using) into a pan with a dash of water. Cook the apples on a medium to low heat with the lid on for 10-15 minutes or until they start to fall apart.

l Add the raspberries and cook for another five minutes. You can either use the compote as it is or, if you like it smoother, blend it up using a hand blender.

l While the compote is cooling, make the coconut cream.

l Remove the tinned coconut milk from the fridge and scoop out the thick part, which should sit on top. Don’t use any of the watery part, otherwise the cream will turn out too runny (you can save the watery part for smoothies or curries).

l With a hand whisk, start to whisk the cream, before adding maple syrup and vanilla extract. Whisk until you have a super-creamy and smooth consistency, almost like whipped cream.

l When the fruit compote is completely cold, assemble the jars/glasses with half the compote and half the coconut cream. Serve with raspberries and sliced apples.

Jazz™ apple and beetroot salad recipe by Samantha Hadadi of the Nourished Naturally website, thenourishednaturally.co.uk

Twitter - @samantha_hadadi

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