Apple, Celery & Candied Walnut Salad

This is a lovely recipe to make to impress friends or just yourself. It keeps well in the fridge for a few days, is juicy and full of flavour. We suggest you make extra candied walnuts as you’ll find them rather moreish!

Serves: 4 as a side

Prep Time: 10 minutes

Cook Time: 15 minutes

INGREDIENTS

• 2/3 cup/70g walnuts
• 2 tablespoons Egmont Honey
• 1/3 cup mayo
• ½ cup Greek Yoghurt
• 1 tablespoon lemon juice
• Zest 1 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 green apple, cut into bite-sized pieces
• 4 stalks celery (around 500g), finely sliced
• 2 spring onions, finely sliced
• ¼ cup parsley

METHOD

1. Toast the walnuts in a heavy-bottomed frying pan over a medium-high heat until golden brown and crunchy.
2. Drizzle over the honey and mix well to combine.
3. Tip out onto a piece of baking paper and separate so that they don’t stick together as they cool.
4. Put the mayo, yogurt, lemon juice and zest, mustard and garlic into a small jug. Season well with sea salt and freshly ground black pepper and mix well to combine.
5. Put the apple, celery, spring onion and parsley into a bowl and using clean hands, mix together before pouring over the dressing and mixing well again before scattering over the walnuts. Serve immediately.