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Celeriac, lentil & blue-cheese salad

  • 25 min
  • 45 min
  • 4
  • Easy
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Celeriac, lentil & blue-cheese salad

Recipe Ingredients

  • 1 celeriac bulb, about 750g
  • 1 tbsp olive oil
  • 125g frozen peas
  • 50g walnut halves
  • 2 tbsp runny honey
  • 2 x 400g cans lentils, drained and rinsed
  • 100g blue cheese, crumbled
  • 1/2 onion, finely sliced
  • 50g rocket


  • 3 tbsp olive oil
  • 1 tbsp runny honey
  • 2 tbsp red-wine vinegar
  • 1 tbsp wholegrain mustard

Recipe Directions

1. Preheat oven to 200°C. Peel celeriac and cut into rough 2cm pieces. Toss in a roasting tin with the oil and some seasoning. Roast for 45 minutes, tossing occasionally, until golden and tender.

2. Meanwhile, in a small bowl, whisk together dressing ingredients with some seasoning and set aside. In a separate bowl, cover peas with boiling water from the kettle. Leave for 2 minutes, then drain well and set aside.

3. Line a baking tray with baking paper 10 minutes before the celeriac is due to be ready. On the lined tray, mix the walnuts and honey and arrange in an even layer. Put in oven for 7 to 10 minutes until caramelised.

4. Empty lentils into a large serving bowl. Toss through the celeriac, walnuts, blue cheese, peas, onion, rocket and dressing. Check seasoning and serve.

EACH SERVING: About 2 220kJ, 14g protein, 35g fat (9g saturated), 31g carbohydrate (14g total sugars), 19g fibre.

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