Inspiration for this salad came from Natalia Conroy’s book, The Kitchen Orchard. Refreshing and tangy, it was excellent yesterday, served with salmon, for a pre-theatre supper.

2 medium sized raw beetroot, peeled and coarsely grated

3 eating apples, peeled cored and coarsely grated

A bunch dill, stalks removed and finely cut

1 tsp capers

1 tsp Dijon mustard

A little olive oil

A little less red wine vinegar (or sherry vinegar)

Juice of half a lemon

Salt and freshly ground black pepper

Put the grated beetroot and carrot into a bowl. Add the dill, capers, and mustard. Add the lemon juice and sufficient olive oil and vinegar to dress the salad. Season and stir. Leave for half an hour for flavours to develop.