CELERIAC, APPLE & LENTIL SALAD
Delicious mustardy lentils with roasted celeriac, matchsticks of apple, toasted hazelnuts and red chicory. It's one of my favourites for winter.
Ingredients
- 1 celeriac peeled and chopped into bite-sized chunks
- few sprigs fresh thyme
- 2 tbsp olive oil
- 150 g puy lentils
- 500 ml vegetable stock
- 2 red chicory leaves sliced in half
- 1/2 red apple chopped into matchsticks
- 30 g hazelnuts toasted
- sea salt & freshly ground black pepper
DRESSING
- 2 tbsp red wine vinegar
- 1 tbsp maple syrup
- 1 tsp wholegrain mustard
- 4 tbsp extra virgin olive oil
Instructions
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Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
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Combine the celeriac and thyme on a baking tray. Drizzle with the olive oil and a good pinch of salt and pepper, then roast for 45-50 minutes, or until soft all the way through.
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Meanwhile, combine the lentils and vegetable stock in a saucepan. Bring to a simmer, cover and cook for 25-30 minutes, or until all the liquid has been absorbed by the lentils. You want them to be soft but still with a little bite. If they are slightly too hard, add a little more stock and cook for a further few minutes.
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Make the dressing by stirring together the red wine vinegar, maple syrup, wholegrain mustard and extra virgin olive oil with a big pinch of salt and black pepper. Taste and adjust the seasoning.
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Stir half the dressing through the lentils whilst they are still warm. Arrange between plates, or on a serving dish, and top with the roasted celeriac, red chicory, apple and toasted hazelnuts. Finish with a crack of black pepper and a drizzle of the remaining dressing.
If you loved this delicious winter salad, I’m sure you will love my Sweet Potato & Black Rice Salad too!
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