for 4 person

Nut brittle

60 g	sugar
1 tbsp	water
80 g	walnut kernels, coarsely chopped

Pasta

250 g	fregola sarda (e.g. Fine Food)
	salted water, boiling

Dressing

1 tbsp	honey mustard
4 tbsp	olive oil
1	shallot, finely chopped
1	organic lemon, grated zest set aside, all of the juice
¾ tsp	salt

Salad

300 g	celery, thinly sliced on the diagonal
2	red-skinned apples deseeded, cut into thin strips
140 g	pomegranate seeds
¼ bunch	peppermint, cut into thin slices

How it's done

Nut brittle

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts, mix, spread onto a sheet of baking paper, leave to cool.

Pasta

Cook the pasta in boiling salted water until al dente, drain and rinse in cold water.

Dressing

In a bowl, combine the mustard with all the other ingredients up to and including the salt.

Salad

Add the celery, apples, pomegranate seeds and mint to the dressing, mix. Plate up the salad, break the nut brittle into pieces and scatter on top.

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