INGREDIENTS

80g walnuts (approx. 3/4 cup)

Pinch natural salt 

2 tbsp pure maple syrup

1/2 lemon, juiced

4 tbsp extra virgin olive oil 

2 spring onions, finely sliced

1 cup red grapes, halved

2 stalks celery, finely sliced

Handful snow pea sprouts, roughly chopped

1/2 cup whole egg mayonnaise 

1/4 cup fresh dill, finely chopped

2 Kanzi apples, finely sliced

1 whole iceberg lettuce, cut into 6 wedges

METHOD

Preheat oven to 180oC fan forced.

To make the maple walnuts, line an oven tray with baking paper. Place walnuts close together. Sprinkle with sea salt and drizzle with maple syrup. Roast in the oven for 5-7 minutes until golden brown and lightly caramelised. Set aside to cool completely.

Whisk lemon juice and olive oil together in a bowl. Season to taste with salt and pepper. Add spring onions, grapes, celery and snow pea sprouts. Toss to combine.

Mix together mayonnaise and dill. Season to taste. 

To assemble salad, spread a generous amount of dill mayonnaise onto a serving plate. Arrange wedges of iceberg lettuce and apple slices. Top with grape and celery mixture. Garnish with maple walnuts and extra dill.  Serve as a side dish or as a light and refreshing starter.