Celeriac, fennel and pear salad with lentils

            Celeriac, fennel and pear salad with lentils 

Ingredients:

150g cooked Puy lentils

1/2 celeriac, peeled and shredded

1 fennel bulb, cored and thinly sliced 

1 x 80g pack pomegranate seeds or 1 pomegranate, seeded

1 pear, quartered, cored and sliced

10g  flat-leaf parsley, chopped

50g toasted hazelnuts, roughly chopped

For the dressing:

1 lemon, juiced

1 tbsp red wine vinegar

3 tbsp walnut oil

1 tbsp honey

1 tsp Dijon mustard

METHOD:

Combine all the dressing ingredients in a jug; season well.

Put the lentils on a large serving platter and pour over half the dressing. Mix well.

Add the remaining ingredients to the lentils and toss with the rest of the dressing.