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Celeriac and walnuts with lentils and herbs

Lynne Mullins

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Celeriac and walnuts with lentils and herbs.
Celeriac and walnuts with lentils and herbs.Sahlan Hayes
easyTime:< 30 mins

A healthy side salad or light lunch.

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Ingredients

  • 1 small celeriac, peeled and cut into small batons

  • 200g green lentils, rinsed

  • 5 tbsp red wine vinegar

  • 4 tbsp olive oil

  • Salt and pepper

  • 50g currants

  • 2 tbsp snipped chives

  • 4 sprigs flat-leaf parsley, leaves torn

  • 60g walnuts, toasted

Method

  1. Cook celeriac in lightly salted boiling water for eight to 12 minutes until tender, then drain. Combine lentils and three cups water in a saucepan and cook for 15-25 minutes over medium heat until tender, then drain and place in a bowl.

    Pour over three tablespoons of vinegar and all the oil and season while hot.

    Put currants in a small bowl and pour over remaining vinegar, stir, rest for five minutes then drain.

    Combine celeriac, lentils and currants in a bowl and toss gently. Add half the herbs and half the walnuts and toss gently. Serve warm with remaining herbs and walnuts scattered over.

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