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3-4 people

Prep time:

15 minutes

Time to chill

20 minutes

Good for:


Apple salsa

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



Step 1

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.  

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Roasted root vegetables

Pumpkin chips