Salad, or maybe a salad? Celery, oranges, and honey-mustard sauce

The celery and orange salad is a tasty, fresh and refreshing snack. It can also be a salad, grilled meat, dumplings, groats or rice.

I found the recipe in the book "Feasts" by Sabrina Ghayour , the authors of the well-known books "Sirocco" and "Persian". However, I made a few changes to the original recipe. I added honey, orange juice, walnuts and reduced the amount of cumin. I liked the salad so much more.


1 small celery

2 tablespoons of chopped parsley

1 teaspoon of caraway seeds

150 - 200 ml of Greek yoghurt

1 tablespoon Dijon mustard

1 tablespoon of olive oil

1 teaspoon of honey

1 tablespoon chopped walnuts

2 - 3 oranges




Use one scrubbed and scalded orange to remove the skin, without the white albedo. Then fillet all the oranges - cut off the top and bottom with a sharp fruit knife, so that the flesh is visible. Place the orange vertically and cut the skin together with the white albedo. From the prepared fruit, use a sharp and thin knife to cut out the fillets from between the white membranes. Put the fillets aside, squeeze the juice from the rest of the orange with your hand.
Prepare a sauce of yoghurt, honey and olive oil, mix, season with salt and pepper.
Peel the celery and grate it on a medium or coarse grater. To the grated celery, add chopped parsley, chopped nuts, cumin, grated orange peel, yoghurt and mustard sauce. Stir, add orange juice, just enough that the salad is not too thin. Stir again, if necessary, season with salt and pepper and set aside for about an hour.
Serve with orange fillets, which add just before serving.

Enjoy your meal!

also check

Orange, olive and onion salad


Quick cauliflower soup with lemon and curry


Pickled Brussels sprouts with or without beetroot - homemade silage


One Pot, One Planet - One Book - Anna Jones



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