Celeriac, fennel and pear salad with lentils

Celeriac, fennel and pear salad with lentils recipe

1 rating

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
  • 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
    266kcal
    13%
  • Fat

    17g 25%
  • Saturates

    1g 7%
  • Sugars

    12g 14%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 20.5g Protein 7.9g Fibre 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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