Time to chill
I have borrowed the picture, but I think mine looks better, so watch this space for a new pic. Either way the recipe is really good with baked root vegetables and with pumpkin and with dill roasted potatoes. And not to forget it is mustard free
One crisp apple cut into small pieces- I use a pink lady in the winter and a local Elstar in the summer.
one big handful of flat-leafed parsley
For the dressing:
1 tbsp of Hellmanns real mayonaise
2-3 tbsp of apple cider vinegar
2-3 tbsp olive oil
1/8 tsp each ground cumin, ground coriander and turmeric
A few flakes of dried chipotle chili
Sea salt and pepper to taste
Mix the ingredients for the dresssing. Add the apple and parsley and mix well. leave 20 minutes and serve.
The original recipe calls for mustard with the vinegar and oil as dressing. I am allergic and hence use the mayo and spices mix. My variation works very well and i am also including the recipe to show that it’s possible to exchange ingredients more easily than you often expect.