Name: Celery, mint and Manchego salad
Yield: 6
Ingredients: 80 ml (⅓ cup) extra-virgin olive oil; 60 ml (¼ cup) lemon juice; 1 garlic clove, finely chopped; 2 celery hearts, stems thinly sliced, pale leaves reserved; 1 cup (loosely packed) mint leaves, torn; ½ cup (loosely packed) flat-leaf parsley leaves; 150 gm aged Manchego or other aged sheep's milk or cow's milk cheese, finely grated; 1 thinly sliced spring onion; 1 tbsp thinly sliced chives

The inner, pale green celery stalks are perfect for this salad – save the outer stalks for stocks, juices and snacking.

Ingredients

80 ml (⅓ cup) extra-virgin olive oil

60 ml (¼ cup) lemon juice

1 garlic clove, finely chopped

2 celery hearts, stems thinly sliced, pale leaves reserved

1 cup (loosely packed) mint leaves, torn

½ cup (loosely packed) flat-leaf parsley leaves

150 gm aged Manchego or other aged sheep's milk or cow's milk cheese, finely grated

1 thinly sliced spring onion

1 tbsp thinly sliced chives

Method

1.Whisk olive oil, lemon juice, garlic in a small bowl and season to taste.

2.Toss sliced celery and leaves with half the vinaigrette in a large bowl. Add mint, parsley, and three-quarters of the Manchego and toss gently to combine. Drizzle with remaining vinaigrette, scatter with spring onion, chives and remaining Manchego, season to taste and serve.

Author Emma McCaskill

Styling by Geraldine Muño

Ingredients

Method

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