This simple, light salad is full of wonderful crunchy spring vegetables and fruit and is a perfect side salad to a BBQ or a simple grilled piece of fish. Pear also works perfectly instead of apple.  

INGREDIENTS

• 5-6 celery stalks 

• 1 apple

• 1 lemon juiced

• 3-4 radishes

• 400g canned lentils (drained and rinsed)

• 1/2 cup parsley leaves

• 1 tbsp flaked almonds toasted

Dressing: 

• 1 tbsp maple syrup

• 1 tbsp lemon or orange juice

• 1 tbsp olive oil

• Pinch sea salt

METHOD

1. To make the dressing, combine all of the dressing ingredients into a small jar, screw the lid on and shake well, set aside. 

2. Using a mandolin slicer, thinly slice the celery and radish into a large bowl.  

3. Slice up the apple (core removed) into a separate bowl and squeeze over the lemon juice to prevent the apple from browning. Toss to evenly coat all sides and add to the main salad bowl, discard the left-over lemon juice. 

4. Add the parsley leaves left coarsely to the salad, followed by the rinsed and drained lentils, pour the dressing over the top and gently toss through.

5. Serve with the flaked toasted almonds sprinkled over the top. This salad is best served straight away when it's at its freshest and has a wonderful crunch to it.

    

 Serve: 3-4 people side salad 

Prep time: 15 minutes 

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.