This bright, punchy salad is an excellent counterpart to any heavy dish.

Words: Lucy Corry  Styling & Photo: Carolyn Robertson

Serves: 6

INGREDIENTS

1 large red onion, finely sliced
¼ teaspoon caster sugar
2 tablespoons red wine vinegar
150g shaved pumpkin (about 250g unpeeled)
2 ribs celery, trimmed and thinly sliced
5 handfuls washed and dried baby spinach leaves
2 tablespoons extra-virgin olive oil

METHOD

Put the onion in a bowl and sprinkle over ¼ teaspoon of salt and the sugar.

Pour over the vinegar and toss to coat. Set aside to steep for at least 15 minutes while you prepare the other ingredients.

‘Shave’ the pumpkin into wafer-thin strips using a vegetable peeler. Add these to the steeped onion and toss to combine.

Just before serving, drizzle the oil over the pumpkin and onion and toss again. Transfer to a serving dish and add the celery and spinach.

Toss gently and serve.

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