Red Sea Salad

An adaptation of a popular Middle Eastern salad, Red Sea Salad is bot/i delicious and pretty to look at. Serve Red Sea

Salad as part of a vegetarian meal or as an accompaniment to a fish dish.

1 lettuce, outer leaves removed, washed and separated into leaves

4 red-skinned apples, cored and thinly sliced

1 medium-sized beetroot , cooked, peeled and thinly sliced | small cucumber, thinly sliced

2 oz. walnuts, halved

3 celery stalks, trimmed and finely chopped

6 tablespoons olive oil

1 tablespoon clear honey

1 tablespoon lemon juice

2 teaspoons vinegar

1 teaspoon salt

2 teaspoon black pepper

First prepare the dressing. In a small bowl, combine the oil, honey, lemon juice, vinegar, salt and pepper. Beat the ingredients together with a fork until they are thoroughly combined. Set aside.

Arrange the salad ingredients on a large plate in circles, starting from the outside with the lettuce, then the apples, beetroot , cucumber, walnuts and celery. Pour over the dressing. Serve imme-diately.

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