- 150g grapes
- 1 lemon
- olive oil
- black pepper
- 60 g shelled walnuts
- 1 tsp English mustard
- 250 ml fat-free natural yoghurt
- 6 sprigs of fresh tarragon
- 2 sticks of celery
- 2 crisp eating apples
- 1 Romaine lettuce
Preheat the oven to 180ºC/350ºF/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ a lemon, drizzle with a little oil and season with salt and pepper.
Cook for 15 minutes, then add the walnuts and roast until the grapes are soft and caramelised and the walnuts are golden, this should take about 5 minutes.
Meanwhile, place the mustard and yoghurt into a bowl and mix well. Finely chop and add the tarragon leaves, squeeze in lemon juice and mix well, add salt and pepper to taste.
Chop the celery into 1cm chunks, slice the apple into matchsticks, then place into a large bowl. Roughly chop the lettuce and add to the bowl and then add grapes to the bowl. Drizzle over the yoghurt dressing and toss together. To serve, place onto a salad platter, roughly chop and sprinkle over the walnuts.