A delicious recipe on roast celeriac

Ingredients

• 2 small celeriac (peeled, halved and cut into 1cm wedges)
• 6 red onions cut into wedges
• 4 tbsp olive oil
• 2 x 250 g ready cooked Puy lentils
• 400 g rocket and babyleaf spinach mix
• 150 g baby plum tomatoes cut in half
• 150 g Violife Greek White crumbled
• 60 g flat leaf parsley
• 60 g coriander
• 2 tsp dried oregano
• 6 tbsp red wine vinegar
• 3 large cloves of garlic
• 4 tbsp extra virgin olive oil
• 4 green chillies (chargrilled)