How to make Anna Barnett's dreamy brunch bowl with red apple salad

Serving ware: Falcon Enamel (Picture: Kym Grimshaw )

Weekends, especially long weekends , are the perfect time to take things slow and truly relax.

Which is why long, lazy brunches are the ideal way to graze on weekend mornings. This weekend, our food columnist Anna Barnett has revealed her recipe for a delicious brunch bowl - complete with prosciutto and truffled honey - which can be whipped up in 20 minutes.

You can see the full recipe below.

Brunch bowl with red apple salad

(Kym Grimshaw )

Feeds – 2-4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

For the brunch platter

• 160g Manchego – finely sliced
• small pot of truffled honey
• 2 heritage breed hard boiled eggs – peeled & sliced
• 1 ripe mango – peeled and sliced into strips
• 100g of prosciutto
• 2 sprigs of fresh thyme – leaves picked

For the red apple salad

• 2 red apples, finely sliced, skin left on
• ½ fennel – finely sliced
• ½ lemon – juice squeezed over apple
• 3 tbsp toasted hazelnuts – roughly chopped
• several sprigs of coriander – roughly chopped
• sprinkle of sea salt flakes
• several turns of freshly ground black pepper

For the dressing

• 5 tbsp extra virgin olive oil
• 3tbsp apple cider vinegar
• 1tbsp honey

Serve with griddled bread brushed with melted salted butter.

Anna Barnett in the kitchen (Kym Grimshaw )

Method

Prepare all ingredients as noted for the brunch bowl and arrange on a sharing platter or dinner plate. Scatter over the sprigs of thyme and add a little freshly ground black pepper once arranged.

For the red apple salad, prepare ingredients as noted. Combine in a bowl and finally drizzle over the dressing just before serving.

For more recipes, visit AnnaBarnettcooks.com and follow Anna on Instagram at @annabarnettcooks.

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