A beautifully simple seasonal salad that tastes as good as it looks. The celeriac puree adds a wonderful depth to the dish.
When to eat
We recommend eating this dish in the early months of the year. January through to March is when the ingredients will be in season.
This meal is around 78% less polluting than the average UK meal.
- Eating this recipe will save around 2.32 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.15 KM in a modern car.
- 200 g Puy Lentils
- 2 Heads Chicory
- 400 g Purple Sprouting Broccoli
- 1 Small Celeriac
- 2 Small Potato
- 2 Teaspoons Dijon Mustard
- 1 Lemon
- 100 ml Olive Oil
- 500 ml Vegetable Stock
- Put the lentils in a saucepan and cover with the stock. Bring to the boil and then turn down to a simmer. Cook for around 25 minutes or until tender with a bite.
- Peel and dice the potato and Celeriac into 2cm pieces. Put into a pan and cover with salted water. Bring to the boil and simmer until both the potato and celeriac is soft. This should take about 20 minutes.
- Meanwhile make the dressing. Juice and zest the lemon adding both to a small jar along with the mustard. Pour in the olive oil and combine well. Season with salt and pepper.
- When the celeriac is done. Use a whisk or a fork to mash the vegetables into a smooth consistency. Add some sunflower oil if needed. Season to taste.
- Once the lentils have around 5-10 minutes left. Slice the broccoli in half and steam over the lentils in a colander. Cover the broccoli with the lid of the pan. Cook until the broccoli has start to become tender.
- In a mixing bowl combine the cooked lentils and broccoli with the chicory. Pour over half of the dressing and mix well again.
- Spread the celeriac generously on the four plates and spoon the warm salad on top. Finish with the remains of the dressing.