Celeriac & Fennel Salad | Celeriac Recipe | Tesco Real Food

Ingredients

• 150g cooked Puy lentils
• ½ celeriac, peeled and shredded
• 1 fennel bulb, cored and thinly sliced
• 80g pack pomegranate seeds or 1 pomegranate, seeded
• 1 pear, quartered, cored and sliced
• 10g flat-leaf parsley, chopped
• 50g toasted hazelnuts, roughly chopped
• 1 lemon, juiced
• 1 tbsp red wine vinegar
• 3 tbsp walnut oil
• 1 tbsp honey
• 1 tsp Dijon mustard