Step 1

For the dressing, place all the ingredients in a bowl, add salt to taste, then whisk until the sugar and salt have dissolved. Cover tightly and chill until needed.

Step 2

Place the parsley leaves in a small bowl and cover with iced water. Toss the celery and celery leaves in a separate bowl. Cover both bowls with plastic wrap and pop into the fridge for at least 30 minutes until just before ready to serve.

Step 3

Drain parsley leaves, then add to the bowl of celery. Core, halve and very thinly slice the apple, then add to the celery with the pine nuts and preserved lemon rind. Gently toss to combine. Give the dressing a whisk and pour it over the top. Season with freshly ground black pepper. Divide the salad evenly among 4 plates.

Step 4

Meanwhile, heat the olive oil in a large non-stick frypan over medium heat. Spread the cornflour in a shallow bowl. Toss cheese wedges in flour to coat well (if the cornflour doesn't stick to the cheese, moisten the cheese with water). Gently shake off any excess cornflour. Fry the cheese, in batches if necessary, for 1-2 minutes each side until golden brown. Drain on paper towel.

Step 5

Divide the cheese among the plates of salad, then serve immediately with lemon wedges, if desired.