Fresh, healthy and delicious salad, perfect for vegan, vegetarian and gluten free intolerance.
Best to serve fresh straight after preparation
Recipe courtesy of
1 pink lady apple
half of a fresh lemon
Malden Sea salt
Extra virgin olive oil
Fresh pomegranate seeds
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Toast the pinenuts: spread pine nuts on a baking tray, put in over for approx. 10 minutes until pine nuts turn into golden colour, let them chill
Cut pink lady apple in half & cut each half into seven equal slices )
Squeeze half of a fresh lemon over the Apple slices
Sprinkle a pinch of sea salt
Add one dessert spoon of extra virgin olive oil
Mix until all liquid is absorbed by the apple.
Add 1 teaspoon of finely chopped green chilli
Add a generous pinch of chopped fresh mint
Add 1 teaspoon of toasted pine nuts
Toss all the ingredients in a bowl.
Add a sprinkle of fresh pomegranate seeds
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