Name: Cheddar, apple and roasted shallot salad
Total time: 2400 s
Yield: 4
Ingredients: 4 shallot; 1 bag baby leaf greens; 3 red apple; 100 gram walnut; 2 pack sea salt and black pepper croutons; 160 gram extra mature cheddar; 40 gram toasted sunflower and pumpkin seeds; 4 tablespoon balsamic vinegar; 4 tablespoon extra virgin olive oil

Step 1

Preheat the oven to 200°C/180°C fan/ gas mark 6. Put the shallots (4) into a roasting tray, drizzle with olive oil and season with salt and pepper. Roast for around 30 minutes, or until tender.

Step 2

While the shallots are cooking, mix the baby leaf greens (1 bag) , apple (3) , walnuts (100 g) and croutons (2 packs) in a salad bowl. Whisk together the balsamic vinegar (60 mL) and olive oil (60 mL) in a small bowl.

Step 3

When the shallots are cooked, leave them to cool for a few minutes, then mix them into the salad. Divide the salad between serving dishes, then scatter over the crumbled cheddar (160 g) and the seeds (40 g) and drizzle over the dressing.

Cheddar, apple and roasted shallot salad

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