Try this celeriac chimichurri salad, then check out our classic chimichurri sauce, courgette and chimichurri salad and more vegetarian salad recipes. We’ve also got plenty more seasonal celeriac recipes to try.
- Total time 1 hours 10 minutes
- Difficulty Easy
- celeriac 1, halved and cut into 1cm-thick slices
- red onions 3, cut into wedges
- green chillies 2
- rapeseed oil 2 tbsp
- Puy lentils 2 x 250g pouches
- rocket 190g
- feta 75g, crumbled
- flat-leaf parsley a small bunch, torn
- coriander a small bunch, torn
- dried oregano 1 tsp
- red wine vinegar 3 tbsp
- garlic 1 large clove, crushed
- extra-virgin olive oil 2 tbsp
Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac, onions and chillies onto a large baking tray, drizzle with the rapeseed oil and season. Roast for 30-40 minutes or until charred and cooked through.
Put the roasted chillies (remove the seeds and stalks if you prefer less heat) into the food processor with the parsley, coriander, oregano, vinegar, garlic, seasoning and 100ml of water. Pulse until finely chopped, then tip into a bowl and stir through the olive oil.
Heat the lentils following pack instructions and tip into a large bowl, then add half the rocket and half of the chimichurri, season and mix well.
Spread the remaining rocket over a platter, then top with the lentil mixture. Scatter over the celeriac and onion wedges, crumble over the feta and spoon over the remaining chimichurri.
- kcals 287
- fat 12g
- saturates 2.8g
- carbs 23.7g
- sugars 7.3g
- fibre 13.6g
- protein 14.3g
- salt 0.6g