Cabbage, Blueberry and Maple glazed Walnut Salad

Light, fruity, crisp and delicious, this cabbage salad with maple glazed walnuts and buttermilk dressing is insanely easy and quick to throw together. It's great alongside any meat (roasted duck or pork shoulder) or you can keep it simple and just add in some crispy bacon. Pointed cabbage is sweeter and more tender than ordinary cabbage. You can use savoy or Chinese cabbage instead.

100 g Walnuts
2 tbsp Maple syrup
Large pinch of salt
1/4 tsp Cayenne pepper powder
125 ml Buttermilk
100 g Homemade mayonnaise
1 tbsp Apple cider vinegar
1 tsp Dijon Wholegrain mustard
1/2 Small pointed cabbage, shredded
1/2 Small red cabbage, shredded
60 g Blueberries
1 Mandarin, peeled and cut into wedges
2 tbsp Fresh parsley, chopped
2 tsp Poppy seeds

Preheat oven to 180C/350F. Line a baking tray with baking paper. Place the walnuts in a medium bowl and drizzle with maple syrup. Season with salt and cayenne pepper. Toss to coat. Spread evenly over the lined tray. Bake, turning occasionally, for 10 minutes or until walnuts are caramelised. Set aside to cool.
Whisk the buttermilk, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
Arrange shredded cabbages, caramelised walnuts, blueberries and mandarin on a large serving platter. Drizzle with the buttermilk drressing. Sprinkle with poppy seeds and serve immediately.