Serranía Kitchen - recipes from around the world

By Carolyn Emmett

I make this recipe at least twice a month because it goes with so many things. It keeps well in the fridge, especially if I use Pink Lady apples, which are very crisp and retain their colour.

Dressing

• 2 Tbsps. Oil
• 3 Tbsps. fruit vinegar (apple is best)
• 1½ tsps. Dijon mustard
• 2 tsps. honey or maple syrup
• Salt and pepper

Method

• Blend together the dressing ingredients.
• Finely chop 1 head of broccoli (no stalk), 1 red pepper and 1 apple (with peel).
• Add to dressing and mix well.
• Lightly toast 40g of pine nuts and sprinkle on top (optional).

Carolyn Emmett and husband Kevin live in Montejaque in the Serrania de Ronda. They have had an exciting expatriate life, having lived in Canada, Indonesia, Botswana and South Africa before retiring to Montejaque in 2011. In 2013 Carolyn designed and produced The Cookbook and Village Guide (El Libro de Cocina y Guia del Pueblo), a bilingual recipe book that includes recipes from the locals, bars and restaurants and other extranjeros. All proceeds from the cookbook are earmarked for a social project in the village.

Tags: apple, broccoli, dressing, honey, maple syrup, mustard, pine nuts,Pink Lady, red pepper, salad, vinegar