Celeriac and walnuts with lentils and herbs
- 1 small celeriac, peeled and cut into small batons
- 200g green lentils, rinsed
- 5 tbsp red wine vinegar
- 4 tbsp olive oil
- Salt and pepper
- 50g currants
- 2 tbsp snipped chives
- 4 sprigs flat-leaf parsley, leaves torn
- 60g walnuts, toasted
Cook celeriac in lightly salted boiling water for eight to 12 minutes until tender, then drain. Combine lentils and three cups water in a saucepan and cook for 15-25 minutes over medium heat until tender, then drain and place in a bowl.
Pour over three tablespoons of vinegar and all the oil and season while hot.
Put currants in a small bowl and pour over remaining vinegar, stir, rest for five minutes then drain.
Combine celeriac, lentils and currants in a bowl and toss gently. Add half the herbs and half the walnuts and toss gently. Serve warm with remaining herbs and walnuts scattered over.
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