Serves 6

Ingredients:
2 cups baby spinach (can replace with rocket or other salad mix)
1 large red apple, cored and thinly sliced
1 large green apple, cored and thinly sliced
1/2 red onion, peeled, thinly sliced
1 cup walnut halves
1/3 block feta cheese, cubed/crumbled (optional)
1/2 cup olive oil
1 lemon (or lime) zest and juice
1/5 cup vinegar (apple cider, or rice vinegar)
1 tbs dijon mustard (optional)
1 tsp brown sugar (can replace with melted honey or maple syrup)
Salt and pepper to taste

Instructions

1. Add the spinach, apples, onion and nuts to a salad bowl.
2. Make the dressing: Combine the olive oil, mustard, vinegar, lemon juice and zest in a cup, add 1 tsp brown sugar and mix to dissolve.
3. Add to the salad, toss to combine.
4. Sprinkle with the feta cheese.
5. Add salt and pepper to taste.

TIPs: to make lunch salad jars, toss the apple with the dressing (to stop it going brown), and place in a jar, top with onions, feta, spinach and nuts. This layering should stop your walnuts from getting soggy.
To serve, tip into bowl and toss together.

Serves 6

Ingredients:
3 large red beetroots, peeled and with beardy parts trimmed!
1 large carrot, peeled, grated
1 large apple, skin on, grated
1/2 cup mint leaves, sliced
2 tbs olive oil
1 orange, zest and juice
1 lemon (or lime) zest and juice
1 tsp brown sugar (can replace with melted honey or maple syrup)
Salt and pepper to taste

Instructions

1. Grate the beetroot, you will get very red hands! You can either wear rubber gloves, or use a food processor for grating.
2. Add to a bowl with the apple and mint.
3. Combine the olive oil, lemon and orange juice and zest in a cup, add 1 tsp brown sugar and mix to dissolve.
4. Add to the beetroot and apple, toss through to combine.
5. Add salt and pepper to taste.

NOTE: You can cover and put in the fridge for 1-3 days before serving, just toss again lightly. For you meat eaters, this is delicious with an angus beef pattie.