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Monday, 3 February 2020

The Big Glut Recipe - February

Celeriac, lentil and Stilton salad


A colourful February salad for four with a total time of around one hour and ten minutes. From Good Housekeeping.

Ingredients

  • 1 celeriac bulb, about 750g
  • 1 tbsp olive oil
  • 125g (4oz) frozen peas
  • 75g (3oz) walnut halves
  • 2 tbsp runny honey
  • 2 x 400 g tins lentils, drained and rinsed
  • 100g (3 ½oz) Stilton, crumbled
  • 1/2 red onion, finely sliced
  • 50g (2oz) rocket

    FOR THE DRESSING 
  • 3 tbsp olive oil
  • 1 tbsp runny honey
  • 2 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard

Method

Preheat oven to 200°C (180°C fan) mark 6. Peel the celeriac and cut into rough 2cm (¾in) pieces. Toss in a roasting tin with the oil and some seasoning. Roast for 45 min, tossing occasionally, until golden and tender.

Meanwhile, in a small bowl, whisk together dressing ingredients with some seasoning and set aside. In a separate bowl, cover peas with boiling water from the kettle. Leave for 2 min, then drain well and set aside.

Line a baking tray with baking parchment 10 min before the celeriac is due to be ready. On the lined tray, mix the walnuts and honey and arrange in an even layer. Put in the oven for 7-10 min until caramelised.

Empty lentils into a large serving bowl. Toss through the celeriac, walnuts, Stilton, peas, red onion, rocket and dressing. Check seasoning and serve.

Recipe courtesy of Good Housekeeping







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