Chicory and Broccoli Warm Lentil Salad on Celeriac Puree
A beautifully simple seasonal salad that tastes as good as it looks. The celeriac puree adds a wonderful depth to the dish.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 633kcal | Carbohydrates: 78g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Sodium: 779mg | Potassium: 1572mg | Fiber: 29g | Sugar: 9g | Vitamin A: 6907IU | Vitamin C: 146mg | Calcium: 303mg | Iron: 8mg