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Celeriac, fennel and pear salad with lentils recipe

Celeriac, fennel and pear salad with lentils recipe

6 ratings

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

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
If you don't have any pears, try using apples

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.

See more Fennel recipes

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