Meals and Courses

Fennel and Cumin Waldorf Salad

cook 10 mins
  • 60 g (2 1/4 oz) walnut pieces
  • 1 teaspoon ground cumin
  • 300 g (10 oz) natural yogurt
  • 100 g (3 1/2 oz) green grapes, halved
  • 1 small fennel bulb, thinly sliced
  • 6 celery sticks, sliced diagonally
  • 1 green apple, cored, quartered and thinly sliced
  • 60 g (2 1/4 oz) sultanas
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the walnuts for 3–4 minutes, stirring frequently, until slightly golden. Leave to cool slightly.
  • Mix together the cumin and yogurt in a large bowl. Add the remaining ingredients and the toasted walnuts and toss in the dressing until well coated.
  • Serve immediately or cover and chill until required.
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