Ingredients

Method

• 4 Granny Smith apples
• 1 lemon, juiced
• 4 celery sticks
• 150 g blue cheese
• 100 g biltong sticks, finely grated
• Sunflower or rocket baby shoots, to garnish
For the candied walnuts:
• 200 g sugar
• 200 g walnuts
For the mayonnaise:
• 2 free-range egg yolks
• 2 t Dijon mustard
• 250 ml canola oil
• 1 lemon, juiced
• Salt, to taste

Method

Ingredients

1. Using a mandolin or a sharp knife, slice the apples as thinly as possible and place in a bowl of water with the lemon juice.

2. Using a vegetable peeler, shave thin ribbons of celery and add to the apple.

3. Layer the apples and celery on a serving dish and place the blue cheese in between. Drizzle with the mayonnaise and top with the candied walnuts. Sprinkle over the biltong dust and garnish with baby shoots.

4. To make the candied walnuts, heat the sugar in a saucepan over a medium heat until it begins to melt and caramelise. Pour the sugar over the walnuts and allow to set. When set, chop roughly.

5. To make the mayonnaise, place the egg yolks and Dijon mustard in a mixing bowl. Whisk, then slowly pour in the canola oil, whisking continually until the mixture is pale and thick. Season with lemon juice and salt to taste.