Ingredients

The following ingredients have 3 Servings
  • 30 ml / 2 tbsp walnut oil (or extra virgin olive oil)
  • 30 ml / 2 tbsp lemon juice
  • 15 ml / 1 tbsp maple syrup
  • 10 ml / 2 tsp wholegrain mustard*, adjust to taste
  • salt and pepper, to taste
  • 30g / ¼ cup hazelnuts or walnuts
  • 2 celery stalks
  • 1 small fennel bulb
  • 1/8 small red cabbage
  • 1 large carrot
  • 8 radishes
  • ½ sweet and crisp apple (I like Jazz or Pink Lady)
  • a handful of parsley, finely minced
  • pickled gherkins
  • 1-2 tbsp hummus, baba ganoush or another dip
  • favourite bread, I like grilled Turkish Pide

Instruction

  • Mix the first three ingredients in a medium mixing bowl vigorously until the dressing has emulsified.
  • Add mustard to taste and season with salt and pepper.
  • To toast the nuts, if you plan to toast a large amount (2 cups / 250 g or so in advance) heat up the oven to 180° C / 355° F (no fan) otherwise use a frying pan. To toast the nuts in the oven, spread them on a large baking tray and roast in the oven for about 8-10 minutes - keep an eye on them towards the end as they can go from golden to burnt in a matter of seconds. For a small amount, heat up a small frying pan and toast the nuts on it until fragrant and golden, tossing them often. Allow the nuts to cool down before chopping up or storing.
  • Slice / shred all of the vegetables very finely - you can either use a very sharp knife or a good vegetable mandolin. Divide the apple half into four and shred finely.
  • Place all of the salad ingredients including chopped parsley in a mixing bowl and stir the dressing through.
  • Sprinkle with toasted chopped nuts.
  • Serve alongside some hummus / baba ganoush, pickles and your favourite bread for a more substantial plant-based lunch.