Roasted Celeriac Salad With Pesto And Gorgonzola

Celeriac are the roots of celery sticks and is packed with fiber, vitamins, antioxidants and minerals and seen as is a fantastic superfood. This winter salad ticks all the boxes and I love the combination of the warm roasted celeriac with the cold pesto and gorgonzola!

Season: Winter/ Spring
Servings: 2-3
Diet: Vegetarian, gluten free
Time: 45 minutes
Difficulty: Medium


Ingredients:
• 1 Celeriac
• 2 bunches of parsley
• 1 clove of garlic
• 1 big handful of pine nuts
• Juice of 1 lemon
• 50 gr. of parmesan
• Extra virgin olive oil
• 40 gr. of hazelnuts
• 1 tbsp. of thyme leaves
• Honey
• 400 gr. tin of lentils
• 100 gr. of rocket
• Gorgonzola cheese

Preparation:
1. Peel the celeriac and cut in chunks. Drizzle over with olive oil, salt and pepper and bake for around 35 minutes on 220C.
2. Make your parsley pesto by blitzing together the parsley, garlic, pine nuts, juice of 1 lemon, parmesan, salt and extra virgin olive oil.
3. Roast the hazelnuts with a drizzle of honey, sea salt and thyme in the oven.
4. Arrange the above ingredients on a plate and add the rocket, lentils and good quality Gorgonzola cheese. Drizzle over some olive oil and serve! 

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