- 1 celeriac
- A handful of thyme
- 1 garlic clove
- 1 tbsp cider vinegar
- 2 tsp wholegrain mustard
- 1 tbsp honey
- 1 Bramley apple
- 400g tin of green lentils
- 50g rocket
- 1 tbsp pumpkin seeds
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Use a small, sharp knife or vegetable peeler to carefully remove the thick outer skin from the celeriac. Chop into bite-sized pieces. Pick the thyme leaves off their woody stalks.
- 2.
Tip the celeriac into a large roasting tin. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Scatter over the thyme leaves. Toss to coat. Roast for 25-30 mins or till the celeriac is golden and cooked through.
- 3.
Meanwhile, trim, peel and finely grate or slice the garlic clove. Add the garlic to a small bowl. Add the wholegrain mustard. Pour in the cider vinegar and honey. Drizzle in 1 tbsp olive oil. Season with salt and whisk to combine.
- 4.
When the celeriac is tender, remove from the oven. Set aside to cool a little. Quarter the apple and slice out the core. Finely slice each quarter into wafer-thin slices (if the apple is very bug, you may only need half). Add the apple slices to the celeriac in the roasting tin.
- 5.
Drain and rinse the green lentils. Tumble the lentils into the roasting tin. Drizzle over the dressing. Stir well to coat the celeriac, lentils and apple through the dressing.
- 6.
Divide the rocket betweem 2 plates. Scoop the warm celeriac and lentil salad on top. Scatter over the pumpkin seeds to serve.
