A crisp, crunchy winter salad

Serves 1-2
Vegetarian, Vegan
Time: about 15 minutes
Cost: about 50-75p a head

2-3 sticks of celery + a few leaves if possible
1 medium to large carrot
1 small or 1/2 a larger green pepper
1 small to medium crisp apple
1 tbsp lemon juice
3 tbsp sunflower oil, preferably organic
Salt and pepper

Wash and trim the celery stalks and slice finely, reserving the leaves. Scrub or peel and grate the carrot. Quarter and de-seed the pepper and cut into fine slices. Put all these ingredients in a large bowl and mix together. Quarter the apple, remove the pips and chop finely. Add to the salad along with the lemon juice and mix again. Pour over the sunflower oil, season to taste with salt and pepper and mix again. Chop up the celery leaves and scatter over the top or mix into the salad. (You could also add a handful of chopped cashew nuts or a heaped tablespoon of toasted sesame seeds. It also tastes good with cottage cheese or, if you're not vegetarian, with tuna.)

TOP TIPS

* If you buy a bunch of celery (one of the best vegetable bargains around) you can use the rest to make a vegetable soup with some onions and carrots or chop it up finely and add it to any mince dish or pasta sauce.