This is a far cry from a traditional salad where the individual ingredients are no longer easy to see or taste because they are smothered with mayonnaise. Mine is a burst of fresh flavours, crunchy textures and a wonderful juxtaposition of sharp lime with sweet dessert apples and pomegranate. I always have apples and limes in the fridge so this has become my “go to” lunch when the boss has cleared out the rest of the fridge to put in his lunch box! Lots of permutations are possible so experiment until you find the combination that is just right for you!
|2 crisp apples (e.g Gala or Pink Lady)
2 handfuls of baby spinach leaves
2 tbsps. broken cashew nuts, toasted
2 sticks celery, finely sliced
Handful of mint leaves, chopped
2 tbsps. pomegranate seeds
Pinch of sea salt
50g sheep’s feta or firm tofu
1 tsp. tahini (optional)
Peel and quarter the apples, then slice thinly. Place a handful of spinach leaves on each plate and scatter the apple slices between the two plates. Pour the juice from 1 lime over the apples pieces immediately (to prevent discolouration). Peel the second lime, carefully removing the white pith and then slice very thinly; divide between the plates. Layer the remaining ingredients on top, season with a little sea salt and serve with a drizzle of tahini.