2. Separate and rinse lettuce leaves. Slice apples and celery. Keep separate and set aside with olives and jerky.
3. Heat a dry frypan over medium-high heat. Roughly chop and add walnuts. Toast for 2-3 minutes. Remove and set aside to cool.
4. Combine 1/2 tbsp maple syrup, 1 tbsp mustard, 1 tbsp vinegar and 3 tbsp olive oil in a bowl. Set aside.
5. Arrange lettuce leaves in bowls. Fill with roast vegetables, salad and walnuts. Spoon over dressing to taste.
Keep the beetroot separate on the tray to avoid staining.
Rosemary, 1 sprig
Baby cos lettuce, 2 pack
Red apples, 2
Celery, 2 sticks
Green olives, 1/2 jar *
Vegan jerky, 1 packet
Walnuts, 1 packet (80g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, wholegrain mustard, maple syrup