Crunchy chopped salad
Roughly slice the onion and carrots. On the same board, slice the radishes and cucumber and thickly slice the tomatoes. With a large knife, continue chopping and mixing the vegetables together on the board until roughly chopped to the same size. Click off the lettuce leaves and chop into the vegetables. Scoop into a bowl and toss well.
Place a frying pan over a high heat. Add the sunflower or pumpkin seeds and toast for a couple of minutes, or until golden. Meanwhile, season the salad with salt, pepper, olive oil and vinegar. Grate the apple, then add to the salad with the seeds. Toss well, then serve.