Waldorf salad

• walnuts↗50g g

  toasted and roughly chopped

• apples↗2

  (we used Granny Smith), roughly chopped

• lemon↗1

  juiced

• mayonnaise↗100g g
• Greek-style yogurt↗2 tbsp tbsp
• Dijon mustard↗½ tbsp tbsp
• red grapes↗150g g

  halved

• celery↗3

  sticks, finely sliced

• romaine or Little Gem lettuce↗1

  leaves separated and torn if large

Step-by-step instructions

1. 1

   Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic. Tip into a bowl and leave to cool.

2. 2

   Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well. The dressing will keep chilled for up to two days. Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.