CHIMICHURRI CELERIAC & LENTIL SALAD
A gorgeous salad full of all my favourite things. It's interesting, satisfying and oh so moreish!
Ingredients
- 1 large celeriac peeled & chopped into chunks
- 2 tsp dried oregano
- olive oil
- 150 g puy lentils
- 450 ml vegetable stock
- 1/2 red onion very finely sliced
- 60 g hazelnuts toasted
- sea salt & freshly ground black pepper
CHIMICHURRI
- 30 g parsley finely chopped
- 3 garlic cloves minced
- 1 red chilli seeds removed and finely chopped
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- extra virgin olive oil
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Combine the celeriac and oregano on a baking tray. Drizzle with olive oil and season with a good pinch of salt and black 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 retain a little bite. If they are slightly underdone, add more stock and cook for a further few minutes.
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To make the chimichurri, combine the chopped parsley, garlic, red chilli, dried oregano, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a big stir (you could also make this in a food processor, but it’s nice when it has some texture, so don’t blend it until smooth). Taste and adjust the seasoning, adding more acid or salt, if needed.
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Combine the lentils, roasted celeriac, red onion, chimichurri and most of the hazelnuts in a mixing bowl. Give everything a good stir, then serve sprinkled with the remaining hazelnuts.
Want more amazing salad recipes? Try my Butternut Squash & Pomegranate Salad.
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