1. Wash the sultanas.
2. Peel the orange thickly and cut the segments from the membranes. Collect the orange juice.
3. Mix the sultanas and 2 tablespoons of orange juice into the red cabbage. Leave this for half an hour to soften the cabbage.
4. Finely rub half of the walnuts and coarsely chop the rest.
5. Make a dressing from the crushed walnuts, the oil, lemon juice, some sugar and pepper.
6. Peel and dice the beetroot.
7. Wash the cucumber, halve the piece lengthwise and cut the halves into thin slices.
8. Clean the pepper, carrot and tomatoes.
9. Dice the pepper and coarsely grate the carrot.
10. Arrange the red cabbage, beetroot, cucumber, pepper, carrot and cherry tomatoes next to each other on a plate in rainbow colours.
11. Drizzle the walnut dressing on top and sprinkle with the rest of the walnuts.

Menu suggestion: Serve with a grilled pork chop and baked new potatoes.

Source: Nutrition Centre.