Fast Recipes

Celery, mint and Manchego salad

A fresh, crisp partner for roast chicken or a satisfying dish in its own right, this salad has zest and crunch in all the right places.

By Emma McCaskill
  • Serves 6
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The inner, pale green celery stalks are perfect for this salad - save the outer stalks for stocks, juices and snacking.


  • 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


  • 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