Easy recipe Warm Caramelised Chestnut Salad

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½ bunch celery, ends trimmed twenty-five g Coles butter, chopped ¹⁄three cup golden syrup two hundred g chestnuts, peeled about one hundred and fifty g, green beans (Recipes by ingridients green beans) blanched, sliced diagonally about one hundred g Coles four Leaf Salad Mix about one hundred g, blue cheese (Recipes by ingridients blue cheese) crumbled Separate celery stalks and cut into about eightcm lengths. Reserve leaves. Using a vegetable peeler, cut celery into ribbons. Place celery and leaves in a bowl of iced water. Warm Caramelised Chestnut Salad. Meanwhile, melt butter in a frying pan on medium heat. Add golden syrup and simmer for two mins, or until golden. Warm Caramelised Chestnut Salad. Add chestnuts and simmer for five mins, or until tender. Drain celery and place in a large bowl. Add beans, salad mix and cheese and toss to combine. Warm Caramelised Chestnut Salad. Top salad with chestnuts and a little caramel (Recipes by ingridients caramel) sauce. Serve immediately. low in kilojoules, high in vitamin C and are a great source of dietary fibre. Choose ones with glossy skin that seem heavy for their size – this is a good indication of high juice content. You can keep them in the crisper of your refrigerator .