Shop & Café
The Proving House,
Bristol BS2 9QS
Food Hall and Deli
94 Whiteladies Road,
BS8 2QX Call:
0117 935 1725
Our Helen’s crunchy, fresh winter salad is a favourite at the St Werburghs café.
Full of fruity, nutty, sweet and salty flavours and bursting with antioxidants, vitamins and minerals, you can serve it as a side dish or as a light lunch. It’s harvest time for celeriac and apples too so you can find plenty that are locally grown.
This recipe will serve four as a side dish and will keep for three days in the fridge, so can easily be made in advance.
- 1 medium celeriac (approx 400g), grated
- 1 medium pomegranate
- 2 eating apples (approx 300g), washed and sliced
- A handful of crumbled walnuts 150ml organic natural yoghurt Juice of one lemon
- 3 tbsp chopped fresh parsley
- Salt and pepper
Wash, peel and then grate the celeriac into a bowl and stir in the lemon juice straight away. Rinse and slice the apples – Better Food use organic Santana apples from Gloucestershire – and add to the celeriac. Add the pomegranate kernels, crumble over a handful of walnuts and stir in the yoghurt and parsley.
Tip for pomegranate preparation: halve or quarter the pomegranate from top to bottom and submerge in a basin of water while using your hand to scoop out the seeds – these will sink while the pith floats. You can then skim off the pith and drain your kernels ready for use.