Smoked Cheddar & Apple Salad

First, cut the prepared onion in half and slice it as thinly as you can. Put the slices into a bowl and add the vinegar and pinch of salt, then stir to mix and set aside. Next, make the dressing by whisking the yoghurt, oil and lemon juice together in a jug or bowl until well combined. Season to taste with salt and pepper, then chop the fennel fronds finely and stir them in, too. Put the dressing in the fridge until needed.

Slice each fennel bulb thinly, cutting across the bulb, then put the pieces into a large serving bowl with the lettuce leaves (tear any really large leaves into smaller pieces). Spoon half of the dressing into the bowl and toss carefully until everything is just coated. Cut each apple in half from stalk to bottom, then in half again in the same direction. Remove the core from each apple wedge, then cut the wedges into thin, even slices and add them to the salad bowl, stirring to ensure they are coated in dressing. Drain any liquid from the red onions and add them to the bowl, too, then cube or crumble the cheese into evenly-sized pieces and scatter into the bowl. Add a drizzle more dressing and toss everything together once more, then take to the table with any remaining dressing.