Save to your scrapbook
Curried celery, pear and hazelnut salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp Greek yogurt
1 tbsp mild curry powder
½ small lemon, juice
1 heart Fenland celery, sticks cut into 2cm lengths, pale inner leaves roughly torn
2 ripe pears, cored and thinly sliced
2 shallots, finely chopped
big handful mint leaves, finely shredded
2 small handfuls blanched hazelnuts, toasted and halved
1. Put the mayonnaise, yogurt and curry powder in a large mixing bowl with the lemon juice and beat together until combined; season.
2. Add the chopped celery, pears and shallots to the bowl, with most of the mint, hazelnuts and celery leaves. Toss everything together until well coated in the dressing.
3. Divide between 4 plates or bowls and sprinkle with the remaining mint, celery leaf and hazelnuts before serving
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving: