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Celeriac and Puy lentils with hazelnuts, red cabbage and mint
- Serves
4
- Difficulty
Medium
Published 2017
This all-year-round favourite is one of the first recipes I created for the pop-up cafe. It has Middle Eastern flavours, proving that Indian food is not the only outcome when you combine lentils with Ayurveda! For dinner parties, I like to raise the flavour profile by slightly caramelising the celeriac to make it even more sweet and nutty, but as an everyday dish it’s delicious as it is.
If you’re serving this in winter, make it more warming by braising the gem lettuce before settin
Ingredients
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I like this recipe but I felt compelled to cook the red cabbage separately (with apples etc) rather than just slicing it and serving it raw. This worked very well, the juicy celeriac complementing the sweet and sour cabbage.