WALDORF SALAD

We’ve tweaked an old favourite – no walnuts here – that’s delicious served with pan-fried steak or salmon.

SERVES 4

✣ 150g (5oz) black seedless grapes

✣ 2 crisp eating apples

✣ Juice of 1 lemon

✣ 2 celery stalks

✣ 1 Little Gem lettuce

✣ 2tsp Dijon mustard

✣ 75g (2½oz) mayonnaise

✣ 60g (2oz) pecans, toasted and chopped

✣ 2tsp sumac

✣ Handful of cress 1

Halve the grapes and set aside. Halve the apples and core – a melon baller or a teaspoon is perfect for this. Finely slice, then mix into the lemon juice to prevent them from discolouring. Finely slice the celery and shred the lettuce.

2

In a large bowl, mix together the grapes, apples, celery and lettuce. Add the mustard and mayonnaise. Season and mix together. Put into a serving bowl, add the pecans, then scatter over the sumac and cress.

PER SERVING 314 cals, 26g fat, 2g sat fat, 16g carbs

TIP Make this a substantial meat-free main by adding some blue cheese or goat’s cheese.