Riverford Wicked Leeks
Celery with goat's cheese, garlic and hazelnut sauce recipe image

Print Celery with goat's cheese, garlic and hazelnut sauce

This unusual combination of raw shredded celery, salty cheese and sweet figs makes a lovely light lunch on its own, or a special starter to a dinner party.


  • 2 black figs
  • 1 celery heart, finely shredded
  • 50g goat's cheese
  • for the sauce:
  • 3 slices of stale bread
  • 3 garlic cloves, crushed to a paste with a little salt
  • 100g hazelnuts
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil


  1. Remove the crusts from the bread and soak it in water. Squeeze out the excess water and blitz the bread in a food processor with the other sauce ingredients until smooth.
  2. Quarter the black figs, mix with the finely shredded celery heart and dress with the hazelnut dressing. Crumble goat’s cheese over and serve.
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