|Hazelnuts||2 Ounce (50 Grams)|
|Grapes||3 Ounce, quartered and pipped (75 Grams)|
|Drained canned water chestnuts||4 Ounce, drained (100 Grams)|
|Chinese leaves||8 Ounce, finely shredded (225 Grams)|
|Grated parmesan cheese||3 Teaspoon|
|Olive oil/Sunflower / walnut oil||2 Teaspoon|
|Lemon juice/Orange juice||2 Teaspoon|
|English mustard powder||1 Pinch|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Freshly ground black pepper||1 Pinch|
|Sea salt||1 Pinch|
|Worcestershire sauce||5 Drop|
|Unsweetened yogurt||1⁄4 Pint (150 Milliliter)|
1. Place the hazelnuts in an ungreased heavy-based pan over a low heat for 2-3 minutes, stirring until lightly browned.
2. Combine with all the other salad ingredients in a large bowl.
3. Blend all the dressing ingredients except the yogurt in a liquidizer. Transfer to a jug.
4. Mix the yogurt into the dressing by hand and stir the dressing into the salad. Mix well then serve.