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Celeriac, fennel and pear salad with lentils recipe

Celeriac, fennel and pear salad with lentils

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

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

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Each serving contains

Energy
1105kJ 266.0kcal
13%
Fat
17g
medium25%
Saturates
1g
low7%
Salt
0.6g
low10%
Sugars
12g
low14%

of the Reference intake

Carbohydrate 20.5gProtein 7.9gFibre 4.6g

Method

  1. Combine all the dressing ingredients in ;a jug; season well.
  2. Put the lentils on a large serving platter and pour over half the dressing. Mix well.
  3. Add the remaining ingredients to the lentils and toss with the rest of the dressing.

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