THE STUDENT VEGETARIAN COOK BOOK

2 sticks celery

2 oz/50 g mange-tout peas

4 oz/125 g carrots

1 medium onion

Yoghurt Cheese Dressing

(see page 11 3) or

Yoghurt Dressing (see page 11 4)

Small baking-sheet or thick saucepan (optional)

- METHOD -

Crisp the nuts. Either coverthe baking-sheet with aluminium foil, spread them over it and bake for 5 minutes in a pre-heated oven at 400°F, 200°C, Gas Mark 6, or shake them in a thick saucepan over high heat for IV2-2 minutes - shake almost continuously after the first minute, since they burn very easily. (The nuts may stain the saucepan slightly pink, but this soon wears off: much more important is that it should be thick, as dry-toasting will make it very hot.) Chop the nuts slightly: unless the pieces are bigger than usual. very little chopping is needed. .

2 Discard the outermost leaves of the cabbage and cut into slices from one side. Wash the slices, shake in a sieve and set on a plate lined with kitchen paper to dry. Chop into pieces about 1/2 inchll cm long.

3 Cut the leaf and root ends from the celery, peel off and discard any brownish streaks, wash and leave on a plate lined with kitchen paper to dry; slice finely. Trim the stalk endsofthe peas, wash, dry and cut into strips about V4 inch/5 mm across. Scrub or peel the carrots, trim the ends and finely slice. Peel and finely chop the onion.

4 Put all the prepared ingredients into the salad bowl. Separate the raisins if necessary and add. Wash, quarter and core the apple; chop into V2 inch/l cm dice. Add the apple to the salad with the dressing, toss thoroughly and serve.