Winter salads: warm sprout top, kale, macadamia nut, lemon and cranberry salad

Having a veg box delivery means I'm often on the hunt for any recipes that do something a bit different with what's in season. This warm winter salad was initially inspired by a recipe from Cookie + Kate, which I've simplified and veganised, focusing instead on the lemon and cranberry flavours. It's perfect for cold January evenings- full of contrasting flavours, as well as being quick and easy to keep for lunch the next day.

I used homemade cranberry sauce here as it needed using, but fresh cranberries would probably be tastier if you've got them! Likewise, I used a mix of nuts as I seem to have a weird store of them. The macadamia nuts work really well with the sourness of the cranberries while the pecans add crunch and are a rich source of calcium and iron, which is the kind of thing that makes my Mum happy.

Handful of sprout tops or sprouts
Handful of kale
Bowl of leftover rice (or enough for two people)
Around 100g cranberries, or 2tbsp cranberry sauce
Handful macadamia nuts and pecans
Juice 1/2 lemon
Few glugs of olive oil

Start by gently heating the nuts in a pan to toast them lightly. You'll know they're done when they start to brown and you can smell them. Set aside.

Prepare the rice or thoroughly reheat if leftover.

Boil the sprout tops and kale in a saucepan for 3 minutes, or until the kale stalks are just soft enough to eat (I like mine quite crunchy!) Then drain and squeeze over the juice of half a lemon, a little oil and salt and pepper. If you are using fresh cranberries, just boil these with water to cover until they begin to pop so the juices can mix in the salad.

Pile up the rice, greens and nuts in a big bowl, along with the cranberries or dollops of cranberry sauce, and add a little more lemon juice or seasoning to taste.