Celeriac, fennel and pear salad with lentils recipe
This quick and easy salad really makes the most of the season's bright and flavoursome ingredients. Hearty Puy lentils topped with nutty celeriac, aniseed-flavoured fennel, vibrant pomegranate jewels and sweet pear, and drizzled with a sharp walnut, honey and mustard dressing.
See method- Serves 4
- 20 mins to prepare
- 266 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 150g cooked Puy lentils
- ½ celeriac, peeled and shredded
- 1 fennel bulb, cored and thinly sliced
- 80g pack pomegranate seeds or 1 pomegranate, seeded
- 1 pear, quartered, cored and sliced
- 10g flat-leaf parsley, chopped
- 50g toasted hazelnuts, roughly chopped
For the dressing
- 1 lemon, juiced
- 1 tbsp red wine vinegar
- 3 tbsp walnut oil
- 1 tbsp honey
- 1 tsp Dijon mustard
Each serving contains
- Energy
- 1105kJ 266.0kcal
- Fat
- 17g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 20.5gProtein 7.9gFibre 4.6g
Method
- Combine all the dressing ingredients in ;a jug; season well.
- Put the lentils on a large serving platter and pour over half the dressing. Mix well.
- Add the remaining ingredients to the lentils and toss with the rest of the dressing.
- See more Fennel recipes
