A quick and easy recipe to use up walnuts from last autumn’s harvest. A perfect dish to serve with fresh bread, salads and cheese for a light summer lunch or picnic or as a starter to a main meal, served with toast or cruditiés.
2 tablespoons of olive oil
1 x large onion (peeled & chopped)
2 x cloves of garlic (peeled & chopped)
2 x sticks of celery (chopped)
Dash of Balsamic vinegar
100g walnuts (ground)
1 x 425g tin of chickpeas (drained)
4 tablespoons of wholegrain mustard
1 tablespoon of fresh coriander or parsley (chopped)
1 tablespoon of lemon juice
salt & freshly milled black pepper to taste
Heat the olive oil in a pan and gently fry the onion, garlic and celery together, with a lid on, until soft.
When soft, stir in the Balsamic vinegar, then remove from the heat and allow to cool.
When cool, put the onion mixture together with all the other ingredients into a food processor and blend till smooth.
Pop into individual ramekins or one large ramekin, cover and put in the fridge until required.
Serve with fresh bread or toast or serve with carrot, cucumber & radish cruditiés.
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