Warm Celeriac, Lentil and Chimichurri Salad

  • 1 small celeriac/parsnip/swede, cubed
  • 1 medium red onion, Sliced thinly
  • 2 Green Chillies, chopped finely
  • 120g Puy Lentils
  • 95g Rocket
  • 100g Goats cheese

Chimichurri – makes enough for 2 salads

  • 1 small bunch of coriander
  • 1 small bunch of flat leaf parsley
  • 1 tsp dried oregano
  • 3 tbsp red wine vinegar
  • 1 large garlic clove, crushed
  • 2 tbs Olive Oil


Make the Chimichurri by putting everything in a mixer. This can then be kept in a sealed container in the fridge for a week or you can freeze it.

To make the salad – cook the lentils. Then either roast or fry the onions, chilli and root vegetables until browned and softened. Combine all the salad ingredients together along with half the chimichurri until well mixed. Top with the crumbled goats cheese to serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s