Celeriac, lentil & Stilton salad
A delicious, autumnal salad – save any leftovers for your lunchbox the next day.
SERVES 4 PREP 25min COOK about 45min
• 1 celeriac bulb, about 750g (1lb 10½ oz)
• 1tbsp olive oil
• 125g (4oz) frozen peas
• 25g (1oz) walnut halves
• 2tbsp runny honey
• 2 x 400g tins lentils, drained and rinsed
• 75g (3oz) Stilton, crumbled
• ½ red onion, finely sliced
• 50g (2oz) rocket
FOR THE DRESSING
• 3tbsp olive oil
• 1tbsp runny honey
• 2tbsp red wine vinegar
• 1tbsp wholegrain mustard
1 Preheat oven to 200°C (180°C fan) mark 6. Peel celeriac and cut into 2cm (¾in) pieces. Toss in a roasting tin with oil and seasoning. Roast for 45min, tossing occasionally, until golden.
2 In a small bowl, whisk dressing ingredients with seasoning and set
aside. In a separate bowl, cover peas with boiling water from the kettle. Leave for 2min; drain well and set aside.
3 Line a tray with baking parchment 10min before the celeriac is due to be ready. On the tray, mix walnuts and honey and arrange in an even layer. Bake for 7-10min until caramelised.
4 Empty lentils into a serving bowl.
Toss through the celeriac, walnuts, Stilton, peas, red onion, rocket and dressing. Check seasoning and serve.
SAVE MORE Walnut pieces are often cheaper than walnut halves. PER SERVING: CALS 530; FAT 35G; SAT FAT 9G; CARBS 31G