Serves 6

Apples, dates and chestnuts all have high nutritional value. Apples have fibre, vitamins, and minerals. Chestnuts are a good source of vitamin B6, vitamin C, potassium, and folate.

This meal contains a great variety of fruits and vegetables that will keep you going through the day without sapping your strength.

Ingredients
450 g Chestnuts, shelled and peeled
750 ml Chicken stock
1 Bay leaf
225 g Pitted dates, halved
1 Large red-skinned apple
1 Large medium-size carrot, thinly sliced
3 Shallots sliced diagonally
1 Garlic clove, minced
2 tbsp Fresh lemon juice
1 ½ tsp Curry powder
Freshly ground black pepper to taste
6 tbsp Olive oil

Method
1. Place the chestnuts in a small saucepan with the stock and bay leaf. Bring to a simmer, cover, and continue to simmer for 30-40 minutes or until the chestnuts are tender. Keep the heat low so the chestnuts don’t fall apart. Allow them to cool in the cooking liquid. (Cooling can be hastened by setting the pan in a sink filled with 2.5-5cm of cold water)

2. Drain the chestnuts and remove the bay leaf.

3. In a salad or mixing bowl, combine the chestnuts and dates. Without peeling, quarted, core and slice the apples and add them to the bowl along with the carrots and shallots.

4. In a small bowl, whisk together the garlic, lemon juice, curry powder and pepper. Whisk in the olive oil and toss with the salad ingredients. Serve at once.

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