Michelle's FreeFrom Celery and Roquefort Salad

Wheat, gluten, corn, soya, egg, cowís milk & nut free; can be nightshade free

The Roquefort gives great 'bite' to this salad.

4 sticks celery, chopped
2 heaped tbsp roasted pumpkin seeds
100g / 4oz Roquefort cheese, cubed
leaves from a medium bunch of fresh coriander (cilantro)
sea salt and freshly ground black pepper
1-2 tbsp balsamic vinegar or lemon juice
4 tbsp cold pressed virgin olive oil
1/2 red (sweet) pepper, seeded and sliced thinly - optional

In a bowl mix the celery with the pumpkin seeds, cheese and coriander leaves. Season with salt and pepper (remembering that the Roquefort is quite salty itself) and dress with the vinegar or lemon juice and the oil. Turn into a dish and decorate with the red pepper if you are using it.

Serves 4 as a main course - per portion

262cals - 8g protein
24g total fat - 7.5g sat / 11g mono / 3g poly
4g carbohydrate of which 2.3g sugar
3g fibre - 438mg sodium / 1.1g salt

Good Source of:
Vitamins A, B12, C & calcium

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