The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Zhoug Roasted Celeriac, Lentil Salad & Pickled Shallots
This salad is a celebration of colours and flavours. Tender cubes of roasted celeriac. Zingy pickled sumac shallots. A nutty tahini dressing. Full-of-fibre lentils dressed with lemon juice and fresh-cut parsley. Crunchy slivers of almonds to top it all off. A salad fit for any occasion.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 170g baby plum tomatoes
- 2 tbsp tahini (Sesame)
- 1 tbsp apple cider vinegar
- 2 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 400g celeriac (Celery)
- 20g flaked almonds (Nuts)
- 40g mixed salad leaves
- 1 unwaxed lemon
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 tsp sumac
- 1 shallot
Nutritional Information
Calories: 486
Protein: 17g
Carbs: 34g
Fat: 32g
Ingredients
- 20g flaked almonds (use half) (Nuts)
- 1 tsp sumac (use half)
- 1 tbsp apple cider vinegar (use half)
- 40g mixed salad leaves (use half)
- 240g black beluga lentils (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 unwaxed lemon (use half)
- 2 tbsp tahini (use half) (Sesame)
- 2 tbsp zhoug paste (use half) (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 1 handful of fresh flat-leaf parsley (use half)
- 400g celeriac (use half) (Celery)
- 170g baby plum tomatoes (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 486
Protein: 17g
Carbs: 34g
Fat: 32g
Zhoug Roasted Celeriac, Lentil Salad & Pickled Shallots
This salad is a celebration of colours and flavours. Tender cubes of roasted celeriac. Zingy pickled sumac shallots. A nutty tahini dressing. Full-of-fibre lentils dressed with lemon juice and fresh-cut parsley. Crunchy slivers of almonds to top it all off. A salad fit for any occasion.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and dice the celeriac into 2cm cubes. Place on a lined baking tray and toss with 1 tbsp oil and a pinch of seasoning. Roast for 20-25 mins, until soft and golden. In the final 3-5 mins of roasting, place the almonds on the tray next to the celeriac to toast, until golden brown.
- Thinly slice the shallot into rings. Place in a small bowl with the vinegar, sumac and a pinch of seasoning. Leave to pickle.
- Make the dressing; roughly chop the parsley. Quarter the lemon. In a small bowl, mix the tahini, a good pinch of parsley, juice from 1 lemon wedge (to taste), a pinch of seasoning and 2-3 tbsp water. Stir to make a dressing with a drizzling consistency.
- Drain and rinse the lentils. Halve the tomatoes. Add both to a mixing bowl with the mixed salad, zhoug paste and remaining parsley. Once cooked, add the roasted celeriac to the mixing bowl and toss to combine. Season to taste.
- Serve the lentil celeriac salad on plates. Sprinkle with the almonds and pickled shallot. Drizzle with the dressing. Garnish with the remaining lemon wedges.
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