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.
Lentil Salad, Roasted Celeriac & 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
2/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 80g babyleaf herb salad
- 220g baby plum tomatoes
- 2 tbsp apple cider vinegar
- 1 handful of fresh flat-leaf parsley
- 40g flaked almonds (Nuts)
- 4 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 2 shallot
- 4 tbsp tahini (Sesame)
- 1 unwaxed lemon
- 480g black beluga lentils (drained)
- 1 tsp sumac
- 800g celeriac (Celery)
Nutritional Information
Calories: 452
Protein: 18g
Carbs: 29g
Fat: 28g
Lentil Salad, Roasted Celeriac & 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 slice the celeriac into 2cm cubes or bitesize wedges. Place on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 20-25 mins until soft and golden. In the final 3-5 mins of cooking, place the almonds on the tray next the celeriac to toast until golden brown.
- Peel the shallots, keeping them whole. Thinly slice into rings. Place in a small bowl with the sumac, vinegar and a pinch of sea salt. Set aside to pickle.
- Roughly chop the parsley. Quarter the lemon. In a small bowl mix the tahini, half the parsley, the juice from half the lemon (or more to taste), a pinch of sea salt and 5-6 tbsp water to make a drizzling consistency.
- Drain and rinse the lentils and halve the tomatoes. Add both to a mixing bowl with the salad leaves, zhoug paste and remaining parsley. Once done, add the roasted celeriac and toss everything together. Season with sea salt and black pepper.
- Serve the lentil celeriac salad onto plates. Sprinkle with almonds and pickled shallot, then finish with a drizzle of the tahini dressing. Serve any remaining lemon as garnish.
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