Celeriac, fennel and pear salad with lentils recipe

  • Serves 4
  • 20 mins to prepare
  • 266 calories / serving
  • Healthy
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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.

  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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  • 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
  • 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

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