Cele­riac and lentils with hazel­nut and mint

SERVES 4-6 PREP AND COOK TIME 35 MIN­UTES

Australian Women’s Weekly NZ - - CONTENTS -

I first saw Yo­tam Ot­tolenghi’s recipe for this and took the con­cept of it and changed it to suit our in­gre­di­ents; I love that he set me on this path.

¾ cup (100g) whole hazel­nuts, skin on

½ cup (100g) Aus­tralian French-style lentils

1 litre (4 cups) wa­ter

2 fresh bay leaves, crushed

2 ta­ble­spoons fresh le­mon thyme leaves

¼ cup (60ml) ex­tra vir­gin olive oil

1 medium (750g) cele­riac, peeled, roughly diced into 1cm pieces

2 ta­ble­spoons ver­juice

2 ta­ble­spoons hazel­nut oil

1 ta­ble­spoon aged red wine vine­gar

½ cup loosely packed fresh flat-leaf pars­ley, chopped coarsely

¼ cup loosely packed fresh mint, chopped coarsely

1 Pre­heat oven to 200°C (180°C fan-forced).

2 Place hazel­nuts in a shal­low oven tray; roast for 8-10 min­utes or un­til fra­grant and skins are be­gin­ning to split. While nuts are warm, rub in a tea towel to re­move the skins. Cool nuts, then chop coarsely.

3 Mean­while, rinse the lentils in a sieve un­til wa­ter runs clear. Place lentils in a medium saucepan with the mea­sured wa­ter, bay leaves and thyme; bring to the boil. Quickly turn down heat to low; sim­mer, un­cov­ered, for about 20 min­utes. Test to see if the lentils are cooked, as the age of the lentils changes the cook­ing time. They need to still hold their shape and have a lit­tle bite. Drain lentils. Toss the lentils in a large bowl with 2 ta­ble­spoons of the olive oil and sea­son to taste with sea salt.

4 Cook the cele­riac in boil­ing salted wa­ter for about 4 min­utes or un­til just ten­der. Drain.

5 Com­bine the re­main­ing olive oil, ver­juice, hazel­nut oil and vine­gar in a small bowl; whisk un­til com­bined.

6 Com­bine the hot lentils in a large bowl with the dress­ing – if they have cooled down, they won’t soak up all the flavours. Add the cele­riac, hazel­nuts, pars­ley and mint; toss well. Sea­son to taste with freshly ground black pep­per and plenty of sea salt. .

Not suit­able to freeze or mi­crowave.

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