Celery & Grape Salad with Almonds and Shaved Manchego

Ingredients

• 5–6 celery stalks, thinly sliced
• A handful of tender celery leaves
• 1 cup black grapes, halved
• 1/4–1/3 cup almonds, roughly chopped or sliced
• 1/4 cup shaved Manchego
• 1–2 tbsp extra-virgin olive oil
• 1–2 tsp lemon juice
• Flaky salt or salt, to taste
• Freshly cracked black pepper, to taste
• A small pinch of red chilli flakes, optional

Method

1. Thinly slice the celery and place it in a bowl of ice-cold water for about 10 minutes if you want it extra crisp. Drain well and pat dry.

2. In a large bowl, combine the sliced celery, celery leaves, and halved grapes.

3. Add the almonds and gently toss.

4. Drizzle in the olive oil and lemon juice. Season with salt, black pepper, and red chilli flakes if using.

5. Toss everything lightly so the salad is evenly coated.

6. Transfer to a serving plate or bowl and finish with shaved Manchego on top. Serve immediately while the celery is still crisp and fresh.

Tips: If your grapes are very sweet, a little extra lemon juice balances the salad nicely. Smoked almonds add a deeper savoury flavour. Don’t skip the celery leaves if they’re fresh and tender — they add a lot of flavour. For the best texture, dress the salad just before serving. Works beautifully as a light lunch, a fresh side for pasta, or something bright alongside a richer meal.