Celeriac chimichurri salad recipe | olivemagazine
Throw everything for this no-chop chimichurri into a food processor and pulse until finely chopped. Pre-cooked puy lentils will soak up the piquant, herby dress
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 1 celeriac halved and cut into 1cm-thick slices
- 3 red onions cut into wedges
- 2 green chillies
- 2 tbsp rapeseed oil
- 2 x 250g pouches Puy lentils
- 190g rocket
- 75g feta crumbled
- a small bunch flat-leaf parsley torn
- a small bunch coriander torn
- 1 tsp dried oregano
- 3 tbsp red wine vinegar
- 1 large clove garlic crushed
- 2 tbsp extra-virgin olive oil
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