Ingredients
- (Serves 4-6 as a side)
- 1 head celery, washed and sliced
- Generous handful of fresh mint, chopped
- 1 fennel bulb, finely sliced
- Some Parmesan – about 50g – shaved
- Olive oil
- 100g walnuts, toasted
- Splash cider vinegar or lemon juice
- Salt + pepper
This salad can be as zingy as suits your taste. Once you have the ingredients prepared, pop them all in a large bowl and toss well.
Add oil and vinegar or lemon juice to taste, and season well. Ta da!
Food cooked and styled by Domini Kemp and Gillian Fallon. Photographs: Dave Meehan
