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Celeriac, Apple & Lentil Salad on a platter - Georgie Eats

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.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

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

  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
  2. 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.

  3. 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.

  4. 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.

  5. 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.