Ingredients

Step by step

1. Roughly chop the hazelnuts and add to a dry frying pan. Toast over a medium heat until they begin to colour, tossing frequently. Set aside until needed.
2. Roughly chop the celery and add to a large mixing bowl. Grate the apples, squeeze out the excess moisture and add to the bowl. Squeeze over a little lemon juice to prevent them from browning.
3. Add the pomegranate seeds (reserving a handful for the garnish), all of the dried cranberries and the dill.
4. In a separate bowl, whisk the dressing ingredients together, season to taste and add two-thirds to the apple mixture. Stir to combine and, if it seems a little dry, add a touch more dressing – you want the mix to still have bite and texture. Stir through the toasted hazelnuts – reserve a small handful for garnishing.
5. Separate the leaves of the Little Gem lettuces and fill each leaf or 'cup' with a spoonful or two of the mixture. Serve platter-style on a large board or serving plate. Dot a little more of the dressing over the cups and garnish with the remaining pomegranate seeds, toasted hazelnuts and a final smattering of freshly chopped dill.