Winter purple salad - The Jewish Chronicle

Ingredients

• <strong>French Oomph dressing:</strong>
• 6 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• Salt
• <strong>Salad:</strong>
• 1½ cups (80 g) thinly sliced red cabbage
• 2 medium beets, grated
• 2 apples, grated leaving the core and skin on
• ½ red onion, sliced on grater
• Olive oil, for drizzling
• 1 tbsp walnut pieces
• 1 tbsp chopped parsley or ½ tbsp dried
• <strong>Hummus:</strong>
• 1 (15-ounce / 425 g) can chickpeas, rinsed and drained
• Juice of ½ lemon
• 1 tbsp tahini
• Pinch of salt