SALAD OF QUICK PICKLED CELERIAC

Cut the celeriac into matchsticks then toss with a few tablespoons of apple cider vinegar, a pinch of salt and a sprinkle of sugar. Set aside for 20-30 minutes. Blanch and roughly chop some cavolo nero. Combine the celeriac with cooked, drained, brown lentils, cavolo nero, zest of a lemon and a drizzle of good-quality olive oil. Season. Top with halved, soft-boiled eggs and your choice of herbs.