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Celeriac and walnuts with lentils and herbs.

Photo: Sahlan Hayes

Time
20-40 minutes
Difficulty
Easy
Serves
4
Special options

A healthy side salad or light lunch.

Ingredients

  • 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

Method

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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