Our recipes have been kindly provided by some of New Zealand's most celebrated chefs.

Healthy and delicious at any time of year, a sprinkle of Trickett's Grove walnut pieces adds crunch, nutty taste and goodness to your salads. 


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Ruth Pretty's Pear, Celery and Walnut Salad with Honey Vinaigrette

(serves 6-8)


2 pears (quartered, cored and thinly sliced)
Juice of ½ lemon
95g (3/4 cup) walnuts (toasted)
3 celery stalks (preferably from heart chopped)
6-8 large handfuls of baby salad greens 
  or assorted soft herb picks (chervil, Italian parsley, chives)

  Honey Vinaigrette

1 tsp honey
30ml (2 tbsp) extra virgin olive oil
30ml (2 tbsp) walnut oil
15ml (1 tbsp) balsamic vinegar
Maldon sea salt & freshly ground pepper to taste


In a small bowl whisk together honey, oils, balsamic vinegar and add salt and pepper to taste.

Pour Honey Vinaigrette into a large salad bowl (I like to mix the vinaigrette in the salad bowl.)

Coat pear in lemon juice.

Place walnuts, celery and pears into bowl, then place salad greens and herb picks on top.

Toss lightly to combine salad ingredients with Honey Vinaigrette.