Ingredients

• 160g pack of John Ross Kiln Roasted Salmon
• Two handfuls of Cavalo Nero
• 1 pouch of precooked mixed grains
• 1 pink lady apple
• 1/2 cup of walnuts
• 1 tbsp horseradish
• 5 tsp apple cider vinegar
• 10 tsp olive oil
• Dill

Preparation method

In a glass jar with a lid, combine the horseradish, apple cider vinegar, olive oil and a generous pinch of salt and pepper. Screw on the lid and shake well to make the dressing. Set aside.

Remove the stalks from the Cavalo Nero and combine with the pouch of grains in a large bowl. Pour over the dressing and scrunch well into the salad to thoroughly coat.

Tumble onto your favourite platter and top with the finely sliced apple, walnut pieces and the kiln roasted salmon, either flaked or left in slices.