Egmont Honey, Apple & 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
- Toast the walnuts in a heavy-bottomed frying pan over a medium-high heat until golden brown and crunchy.
- Drizzle over the honey and mix well to combine.
- Tip out onto a piece of baking paper and separate so that they don’t stick together as they cool.
- 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.
- 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.
