Simon Rimmer served up a tasty Stilton and Beetroot Winter Salad on Sunday Brunch.

The ingredients are: 3 beetroots, scrubbed, 50ml olive oil, 1 teaspoon of smoked salt, 150g kale, Juice and zest of 1 lemon, 50ml of extra virgin olive oil, 1 teaspoon of smoked salt, 2 apples, cut into slices, 75g walnuts, roasted for 20 minutes at 150c, 125g of crumbled stilton and 1 tablespoon of pomegranate seeds.

For the dressing: 50ml of red wine vinegar, 50g of wholegrain mustard, 30ml of maple syrup and 150ml of olive oil.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.