Blue Cheese over Cranberry-Dressed Salad with Green Apple

Shave the parsnip into thin ribbons using a peeler or cheese slicer. Transfer the parsnip ribbons to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 8 - 12 minutes or until done.

Did you know... just 100g of parsnip provides almost a fifth of the RDA of fibre. Fibre is good for gut health, which makes it easier to absorb nutrients and boosts immunity.

Meanwhile, slice the onion into half rings. In a bowl, combine the sugar with half of the red wine vinegar. Add the onion and a pinch of salt, then toss well to combine. 

Core the apple and cut it into wedges. Melt the butter in a frying pan over medium-high heat. Fry the apple for 8 - 16 minutes, or until soft and golden-brown, then deglaze with the balsamic vinegar.

In a small bowl, combine the cranberry chutney with the extra virgin olive oil, the mustard and the rest of the red wine vinegar. Season to taste with salt and pepper. Roughly chop the salted almonds.