Celery and apple matchstick salad


    January 3, 2020


    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!

    • Prep: 10 mins
    • Yields: Serves 2


    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


    1Place 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.

    2In 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


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