First, make the curry dressing by mixing all of the dressing ingredients together in a small bowl. Cover and refrigerate until needed.
2 tbsp mayonnaise, 2 tbsp finely chopped fresh coriander, juice of 1 small lime, 1 tsp curry powder, ¼ tsp salt, ¼ tsp black pepper, 1 small garlic clove, 2 tsp honey, 3½ tbsp Greek yoghurt
Now make the salad. Slice the red and green apples into thin slices. Place in a bowl with the lemon juice. Toss together to coat the apple slices (this will prevent the apple slices from turning brown).
1 red/pink apple, 1 green apple, 1 tsp lemon juice
Take the fennel and slice off the green fronds. Cut a slice off the base. Slice the fennel in half lengthways, then cut out the core at the base of the fennel (this part is a little tough). Cut each of the two fennel halves into thin slices.
1 large head of fennel
Now it's time to assemble. Divide the salad leaves between 3 or 4 bowls. Top with the fennel slices, followed by the celery and sliced apple.