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Celeriac, fennel and pear salad with lentils recipe
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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
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Energy
1105kj
266kcal
13%
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Fat
17g
25%
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Saturates
1g
7%
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Sugars
12g
14%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 20.5g
Protein 7.9g
Fibre 4.6g
Method
- Combine all the dressing ingredients in ;a jug; season well.
- Put the lentils on a large serving platter and pour over half the dressing. Mix well.
- Add the remaining ingredients to the lentils and toss with the rest of the dressing.
See more Fennel recipes