Step 1

Mix the first three ingredients in a medium mixing bowl vigorously until the dressing has emulsified.

Step 2

Add mustard to taste and season with salt and pepper.

Step 3

To toast the nuts, if you plan to toast a large amount (2 cups / 250 g or so in advance) heat up the oven to 180° C / 355° F (no fan) otherwise use a frying pan. To toast the nuts in the oven, spread them on a large baking tray and roast in the oven for about 8-10 minutes - keep an eye on them towards the end as they can go from golden to burnt in a matter of seconds. For a small amount, heat up a small frying pan and toast the nuts on it until fragrant and golden, tossing them often. Allow the nuts to cool down before chopping up or storing.

Step 4

Slice / shred all of the vegetables very finely - you can either use a very sharp knife or a good vegetable mandolin. Divide the apple half into four and shred finely.

Step 5

Place all of the salad ingredients including chopped parsley in a mixing bowl and stir the dressing through.

Step 6

Sprinkle with toasted chopped nuts.

Step 7

Serve alongside some hummus / baba ganoush, pickles and your favourite bread for a more substantial plant-based lunch.