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Atchar recipes

Gooseberry spiced atchar

30 minutes

Contemporary Waldorf salad

Serves 4

Difficulty Easy

Prep Time 25 minutes

Ingredients

4 sticks celery
2 ripe pears
1 bunch chervil, to garnish
100 g prawns, shelled and steamed

For the garlic mayonnaise:

1 free-range egg
1 T lemon juice
2 t Dijon mustard
2 cloves garlic, crushed
Sea salt
1 cup sunflower oil
50 g crushed walnuts

Method

Run the blade of a vegetable peeler along the celery sticks to create shavings. Transfer to a bowl of ice-cold water to curl.

Slice the pears thinly and arrange in a serving bowl or on a platter. Top with the celery curls, a scattering of chervil and half the prawns. Drizzle with the garlic mayonnaise and serve.

To make the mayonnaise: Add the egg, lemon juice, mustard, garlic and salt, to taste, to a blender and blend until combined.

With the motor still running, slowly add the oil in a thin, steady stream until the mixture takes on a thick, creamy consistency. Fold in the crushed walnut.

Per serving: 2277.2 kJ, 7.3 g protein, 52.3 g fat, 14.8 g carbs

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Contemporary Waldorf salad

Contemporary Waldorf salad

Ingredients

Method