5 celery stalks, peeled and sliced lengthways into 3
1 green avocado, peeled, sliced lengthways
2 granny smith apples, cut into matchsticks
1 grapefruit, peeled and segmented
Inner celery heart leaves
To sprout the quinoa, place in a container with 600ml cold water for 12 hours. Drain, add another 600ml cold water and leave for a further 12 hours. Drain, rinse and shake dry. Place into a dry container with the lid on but slightly ajar. Leave at room temperature somewhere well ventilated and away from the sunlight for 12-24 hours until sprouted.
Preheat the oven to 220°C.
Place celery and avocado on a tray, toss with salt and a dash of olive oil. Roast for 10 minutes, set aside to cool. Cool in a fridge.
Once cooled, dice the celery into small cubes, place in a bowl with the avocado, walnuts, paprika, Chardonnay vinegar, walnut oil, and set aside for 10 minutes. Add the sprouted quinoa, apple, grapefruit segments and any juice, and remaining olive oil. Toss together. Drizzle with balsamic and garnish with celery leaves and fennel fronds.
Recipe by Tom Hishon
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