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Try this celeriac chimichurri salad, then check out our classic chimichurri sauce, courgette and chimichurri salad and more vegetarian salad recipes. We've also got plenty more seasonal celeriac recipes to try.

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

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.

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