Green Lentil and Celeriac Salad

Course: Main - Dish: Meat - Serves: 4

This salad is great served warm in the evening, and ideal for the lunch box the next day.

Preparation Time: 15 minutes

Cooking Time: 10 minutes


  1. Peel and cut the celeriac into 1cm cubes, add to a large pan of salted water and boil for 5 minutes until just tender
  2. Meanwhile make the dressing, mix together oil, vinegar, honey, mustard, chilli and seasoning, beat well.
  3. Add the lentils to the celeriac, bring back to the boil, drain well.
  4. Return to the warm pan, stir in the spinach.
  5. Add the dressing and toss the ingredients together and place in a serving bowl.
  6. Crumble over the goats cheese and pancetta, serve immediately.                                                                                                                                                                                                                                                                                                              Hints and Tips: Omit pancetta for a vegetarian version.

Nutritional information per serving:

Calories:           286

Protein:             12.4g

Carbs:              14.7g

Sugars:            6.0g

Fat:                  19.7g

Sat Fat:            5.1g

Fibre:                7.3g

Sodium:            0.6g

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