The Daily Telegraph - Telegraph Magazine - - Food -


– 1 small red onion

– ½ small white or green cab­bage

– 4 sticks of cel­ery

– 2 eat­ing ap­ples

– 2 firm but ripe pears – juice of 1 lemon

– small bunch of pars­ley, leaves roughly chopped – 3 tbsp toasted pump­kin seeds or sun­flower seeds – 3 tbsp toasted hazel­nuts, roughly chopped

– 50g sour cream, crème fraiche or Greek yo­gurt – 50g may­on­naise

Peel and slice the onion thinly, and finely shred the cab­bage, dis­card­ing the core. Finely slice the cel­ery and keep hold of any leaves.

Halve and core the ap­ples and pears, slic­ing them into match­sticks. Toss them in a lit­tle lemon juice to pre­vent them from brown­ing.

Bring to­gether all the in­gre­di­ents, in­clud­ing the cel­ery leaves if you have any, in a large mix­ing bowl – hold­ing back a small hand­ful of the chopped pars­ley, seeds and hazel­nuts, and adding enough lemon juice to taste. Check the sea­son­ing, adding salt and pep­per if nec­es­sary.

Fin­ish with the re­served pars­ley, seeds and nuts scat­tered on top.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.