Serves 4 This is my fall- back salad when there is nothing much around and I just need a plate of freshness. Traditionally, it’s served with a mayonnaise dressing but I do find it unnecessarily heavy and one is not always in the mood for the effort of the separating eggs and oil business. If you aren’t a fan of walnuts, soak them overnight – which removes their bitter taste, making them more appealing and healthy to boot. Ingredients 2 large apples Squeeze of lemon 4 sticks of celery 100g walnuts 1 tbsp mustard 1 tsp honey 1 tsp cider vinegar 150ml olive oil Salt and pepper Salad leaves of your choice or sliced kohlrabi 1. Quarter, core and slice the apples, leaving on the skin. Toss in the lemon juice. 2. Cut the celery into bite- size pieces. 3. Make the dressing by combining the mustard, honey, vinegar and oil and whisk very well to combine. Season well with salt and pepper.
4. Mix the apples and celery with the dressing, pile into the middle of a serving dish and scatter with the walnuts and leaves of your choice.