Vegetable and Salad Medley


I have been working on some salad and salad dressings lately because i have been craving really fresh food the last while. I felt compelled to include Apple Cider Vinegar in my dressings, because despite hearing lots about the benefits of glugging it straight first thing in the morning, I just can’t find the will power to do it like that. I have added cinnamon, turmeric, a splash of honey, I have watched my other half doing apple vinegar shots followed by a glass of green sludge but I just don’t have the constitution to follow suit. Worse still was the suggestion that I should just get over it and use it to take my (elephant suppository sized) fish oil and multi vit supplements…. That was never going to go well.
So I like to think that I am being the creative one coming up with some options to get the cider vinegar in and also come up with something which is an actual meal that I hope everyone will enjoy eating.

Celeriac Slaw with Buttermilk and Apple Cider Vinegar dressing

(This is delicious with pulled pork or a roast glazed ham)

Serves 2
Half medium celeriac, washed and peeled (Cover with a squeeze of lemon to prevent discolouring)
2 carrots washed and peeled
1 spring onion timed and chopped on the diagonal
2oz walnuts roasted and chopped

Trim and shred the celeriac and carrots either by hand, in a spiralizer or the food processor
Tip into a bowl
Coat the veg with the dressing (See below)
Season and toss through the spring onions and walnuts and serve.

Apple Cider and Buttermilk Dressing
2 tbsp buttermilk
100ml good quality mayo
2 tbsp maple syrup
2 tbsp apple cider vinegar
Salt and pepper

Whisk all to combine and season to taste

Marinated Tomato and Red Onion Salad with Apple Cider and Pomegranate Molasses Dressing and Crunchy Dukkah
Serves 2
10 cherry tomatoes washed quartered or if small, cut in half on the horizontal
Quarter a red onion thinly sliced
100ml Extra virgin Olive Oil
50ml Apple Cider Vinegar
2 sprigs thyme – leaves pinched off
Salt and Pepper
Good Splash of Pomegranate Molasses

Add the tomatoes and red onion to a bowl
Season well with salt and pepper
Toss over the thyme leaves
Combine the cider vinegar and Olive oil and shake well
Pour over the tomatoes and onions
Splash over the pomegranate molasses and set aside to marinate for a while
Just before serving, sprinkle over some Dukkah for crunch and interest.


150gr shelled pistachios
4 tbsp sesame seeds
2tbsp each coriander cumin and fennel seeds
1 tsp whole black peppercorns

Toast the pistachio until fragrant and tip out onto a plate
Add all else to the pan and toast until fragrant
Tip out on to the plate and let cool
Coarsely grind in a food processor with with 1 tsp salt – this will keep in an airtight jar for a week or 2. This is delicious on soups, salads and as a crust for fish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s