Starters & Light meals

Apple, walnut and baby-leaf salad

10 minutes
5 minutes
Wine/Spirit Pairing
Jean Daneel Signature Series Chenin Blanc 2007

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  • ½ cup walnuts
  • 1 T honey
  • 1 T caster sugar
  • a pinch of ground clove
  • 30 g green salad with micro leaves
  • flesh of ½ avocado
  • 1 apple, cut into matchstick-sized pieces
  • 1 apple, top removed and cored
  • For the dressing, combine
  • 2 T rice-wine vinegar
  • 1 t lime juice
  • 4 T olive oil
  • A pinch of ground clove
  • 4 whole cloves
  • ½ t sugar
  • sea salt and freshly ground black pepper, to taste

Preheat the oven grill.
Place the walnuts on a baking tray and drizzle with the honey. Roast until caramelised and golden brown.
Combine the caster sugar and clove. Dust the roasted walnuts with the sugar mixture and allow to cool. Arrange the salad leaves, avocado and apple on a serving plate, and top with the walnuts.
Spoon the dressing into the cored apple and serve on the side.

TASTE’s take:
Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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