Lentil salad with celery leaves | FOODWISE

Ingredients

• ½ cup (100 g) organic puy-style lentils
• ¹⁄₃ cup (80 ml) extra virgin olive oil, plus extra for drizzling
• sea salt and freshly ground black pepper
• 30 g traditionally smoked belly bacon, trimmed of skin and cut into 1 cm pieces
• 1 onion, roughly chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon rosemary leaves, roughly chopped
• ¼ cup (60 ml) verjuice
• 2 tomatoes, diced
• 2 sticks celery, finely diced, pale green leaves roughly chopped and reserved
• 4 sprigs lemon thyme, leaves picked and chopped
• handful flat-leaf parsley leaves, roughly chopped
• 25 g Parmigiano Reggiano (optional), shaved