Name: Celeriac chimichurri salad
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 celeriac halved and cut into 1cm-thick slices; 3 red onions cut into wedges; 2 green chillies; 2 tbsp rapeseed oil; 2 x 250g pouches Puy lentils; 190g rocket; 75g feta crumbled; a small bunch flat-leaf parsley torn; a small bunch coriander torn; 1 tsp dried oregano; 3 tbsp red wine vinegar; 1 large clove garlic crushed; 2 tbsp extra-virgin olive oil

A black bowl filled with a green chopped salad with feta and croutons

1 celeriac
halved and cut into 1cm-thick slices
3 red onions
cut into wedges
2 green chillies
2 tbsp rapeseed oil
2 x 250g pouches Puy lentils
190g rocket
75g feta
crumbled

CHIMICHURRI

a small bunch flat-leaf parsley
torn
a small bunch coriander
torn
1 tsp dried oregano
3 tbsp red wine vinegar
1 large clove garlic
crushed
2 tbsp extra-virgin olive oil

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac, onions and chillies onto a large baking tray, drizzle with the rapeseed oil and season. Roast for 30-40 minutes or until charred and cooked through.
step 2
Put the roasted chillies (remove the seeds and stalks if you prefer less heat) into the food processor with the parsley, coriander, oregano, vinegar, garlic, seasoning and 100ml of water. Pulse until finely chopped, then tip into a bowl and stir through the olive oil.
step 3
Heat the lentils following pack instructions and tip into a large bowl, then add half the rocket and half of the chimichurri, season and mix well.
step 4
Spread the remaining rocket over a platter, then top with the lentil mixture. Scatter over the celeriac and onion wedges, crumble over the feta and spoon over the remaining chimichurri.