A fresh, herby salad with plenty of crunch. The dressing should be slightly chunky, more like a salsa to give added texture. Oh, and it just so happens to be vegan!
Serves: 2
Preparation Time: 10 minutes
What You’ll need:
For the dressing:
- 2 tsp fennel seeds
- 30g pistachios, chopped
- 2tbsp olive oil
- Juice of ½ lemon
- ½ tbsp red wine vinegar
- 3 sprigs parsley, chopped
- 1 small bunch chives, chopped
- 3 sprigs dill, chopped
- Salt and freshly ground black pepper
For the salad:
- 1 head celery
- 2 dessert apples
What to do:
- Place a frying pan over a medium heat and toast the fennel seeds and chopped pistachios. When the nuts and seeds begin to smell fragrant and start to brown remove from the heat.
- In a jar add the olive oil, lemon juice, red wine vinegar, chopped parsley, chives and dill and season with salt and freshly ground black pepper. Add the toasted seeds and nuts. Put a lid on the jar and shake well to combine the dressing ingredients.
- Finely slice celery and apple into matchsticks, pile onto plates and drizzle with the dressing.