Clean and crisp, celery and apple often find themselves paired together, often with nuts and cheese. Here, a thick creamy tahini dressing adds the much needed richness to balance out their virtuous nature whilst Zhoug provides a contrasting herby chilli heat. The addition of baked pitta makes this a more substantial salad.

Ingredients

  • 2 pitta breads or ½ a small baguette cut into thin slices
  • 2 1/2 Early Harvest tbsp olive oil
  • Salt and pepper
  • 2 tbsp Tahini
  • ½ tsp Moscatel vinegar
  • 4 sticks celery, washed and chopped into 2cm pieces, keep any green leaves
  • 1 apple, something crisp and sharp such as Pink Lady or Granny Smith
  • 1 tbsp Zhoug, or more if you like extra heat
  • 50g toasted pecans
  • 2 sprigs mint, stalks removed

Ingredients

  • 2 pitta breads or ½ a small baguette cut into thin slices
  • 2 1/2 Early Harvest tbsp olive oil
  • Salt and pepper
  • 2 tbsp Tahini
  • ½ tsp Moscatel vinegar
  • 4 sticks celery, washed and chopped into 2cm pieces, keep any green leaves
  • 1 apple, something crisp and sharp such as Pink Lady or Granny Smith
  • 1 tbsp Zhoug, or more if you like extra heat
  • 50g toasted pecans
  • 2 sprigs mint, stalks removed
1

Heat an oven to 165C. Cut the pitta breads in half to leave two thinner pieces and then rip these up into small pieces. In a bowl, coat with 1 ½ tbsp of olive oil, season with salt and pepper, lay out of a baking sheet and cook for 10 minutes, or a little longer if not quite crisp all over. Remove from the oven and allow to cool.

2

In a small bowl, mix the Tahini with an equal amount of water and stir. It will tighten up to a firm paste but gradually relax to a double cream consistency. Add a splash more water if necessary.

3

When ready to serve, cut the apple into quarters, remove the core and cut into thin slices. Place in a bowl the celery, pecans and any celery leaves. Add the vinegar, remaining olive oil, a few pinches of salt and pepper and mix to coat. Taste and add seasoning if necessary. Add the crisp breads and mix again. To serve, divide between plates. Drizzle the Tahini over the top (it often thickens up when left so add a splash of water to loosen if necessary), then use a small spoon to dot the Zhoug all around. Finish with mint leaves ripped up on top.

Back to top