Celeriac, lentil and stilton salad

Name: Celeriac, lentil and stilton salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 celeriac bulb, about 750g; 1 tbsp. olive oil; 125 g frozen peas; 75 g walnut halves; 2 tbsp. runny honey; 2 x 400 g tins lentils, drained and rinsed; 100 g Stilton, crumbled; 1/2 red onion, finely sliced; 50 g rocket; 3 tbsp. olive oil; 1 tbsp. runny honey; 2 tbsp. red wine vinegar; 1 tbsp. wholegrain mustard

Make sure to check your Stilton if you need to make this recipe vegetarian.

By The GH Kitchen TeamUpdated: 15 January 2024

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Celeriac season runs from October through to March, making this a perfect winter salad. A honey dressing works wonderfully with the saltiness of the blue cheese.

If you're not a fan of blue cheese, then feta would work well too.

If you're a fan of this salad, then we have lots more to try.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

530

Ingredients

1 celeriac bulb, about 750g
1 Tbsp. olive oil
125 g frozen peas
75 g walnut halves
2 Tbsp. runny honey
2 x 400 g tins lentils, drained and rinsed
100 g Stilton, crumbled
1/2 red onion, finely sliced
50 g rocket

For the dressing

3 Tbsp. olive oil
1 Tbsp. runny honey
2 Tbsp. red wine vinegar
1 Tbsp. wholegrain mustard

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Peel celeriac and cut into rough 2cm pieces. Toss in a roasting tin with the oil and some seasoning. Roast for 45min, tossing occasionally, until golden and tender.
2. Step 2
  Meanwhile, in a small bowl, whisk together dressing ingredients with some seasoning and set aside. In a separate bowl, cover peas with boiling water from the kettle. Leave for 2min, then drain well and set aside.
3. Step 3
  Line a baking tray with baking parchment 10min before the celeriac is due to be ready. On the lined tray, mix the walnuts and honey and arrange in an even layer. Put in oven for 7-10min until caramelised.
4. Step 4
  Empty lentils into a large serving bowl. Toss through the celeriac, walnuts, Stilton, peas, red onion, rocket and dressing. Check seasoning and serve.

Per Serving:

Calories: 530
Fibre: 19 g
Total carbs: 31 g
Sugars: 14 g
Total fat: 35 g
Saturated fat: 9 g
Protein: 14 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time