Tuesday, 30 April 2013

Celeriac and Lentil Salad with Mint and Roasted Hazelnuts - Vegan and Dairy Free

This is a delicious, easy and super healthy summer salad with lots of flavour! It can be eaten on it's own, with a lettuce salad or with a nice piece of fresh fish.

Ingredients (serves 4 as a side)

1/2 a packet/tin of Merchant Gourmet Ready to Eat Puy Lentils (250g)
1/2 a celeriac, peeled and chopped into small chunks
2 tbsp good quality olive oil
1 1/2 handfuls hazelnuts, roasted
leaves off 4 large mint stalks, finely chopped
salt and pepper

1. Start by boiling the celeriac in a saucepan for roughly 12 minutes, until tender but still a little hard. 

2. While you are cooking the celeriac, prepare the other ingredients. Put the hazelnuts in a frying pan and roast them for 4 minutes on a medium heat, frequently moving them so they don't burn. 

3. Empty the lentils into a bowl, add the chopped mint and olive oil.

4. Once the celeriac is cooked, drain and rinse with cold water so that it cools down quicker. When it is cold, place it in the bowl. Roughly chop the roasted hazelnuts and also put them in the bowl. Mix the dish thoroughly before serving.

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