Lentil, Celeriac and Apple Salad

You could use kohlrabi or finely sliced beetroot rather than celeriac.

Prep 10 min
Cook 20 min
Serves 1

50g puy lentils
1 bay leaf
¼ peeled celeriac
½ fennel bulb
½ leek
1 apple
1 celery stick
1 tbsp pumpkin seeds, toasted
1 tbsp capers
Salt and black pepper

For the dressing
50ml olive oil
The juice of ½ lemon
3 tsp mustard
2 tbsp vegan mayonnaise
Salt and black pepper

In well-salted water, boil the lentils with the bay leaf until tender.

Finely slice the celeriac, fennel, leek, apple and celery, then mix these with the drained lentils. Add the pumpkin seeds, capers and cheese, then season to taste.

In a small jar with a tight-fitting lid, shake up the dressing ingredients, taste and adjust the seasoning. Dress the salad when you’re ready to eat.

Margherita Huntley
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