This is a variation on a salad I often eat for lunch during the winter months, and which I invented when I found there were no walnuts in the house. These days I always use sprouted seeds, because I prefer them to the more traditional/authentic walnuts.
Generally, I dress this with oil, lemon juice and zest. Today, I wanted to use up the end of a pot of 0% Greek yoghurt, so I squirted in a little Heinz salad cream, which made a really delicious dressing, surprisingly so. However, it could just as easily have been a little chutney, or soy sauce, or horseradish.
One Cox's orange pippin (or half a larger apple)
One stick of celery
A handful or two of sprouted seeds
2 tbsp 0% yoghurt/fromage frais
a squirt of salad cream
Chop the apple, leaving on the skin. Cut the celery finely. Add the sprouted seeds. Mine were a mix of aduki, mung, lentil and chickpea, but any will do. Place in a shallow bowl, and dollop over the dressing.
A lighter Waldorf salad
Chickpea Crepes with pumpkin, sage and beurre noisette - I’m always astounded with the flurry of kitchen activity and social media OMG’s when we mark a day as culinarily special- New Year’s Day is about Black e...
2 hours ago