Lentil, celeriac and apple salad

Serves 1

For the dressing

• 50g puy lentils
• 1 bay leaf
• 0.25 peeled celeriac
• 0.5 fennel bulb
• 0.5 leek
• 1 apple
• 1 stick celery
• 1 tbsp pumpkin seeds
• 1 tbsp capers
• 1 tbsp shaved hard cheese
• 0 black pepper

• 50g olive oil
• 0.5 lemon
• 3 tsp mustard
• 2 tbsp mayonnaise
• 0 black pepper

Step 1
In well-salted water, boil the lentils with the bay leaf until tender.

Step 2
Finely slice the celeriac, fennel, leek, apple and celery, then mix these with the drained lentils.

Step 3
Add the pumpkin seeds, capers and cheese, then season to taste.

Step 4
In a small jar with a tight-fitting lid, shake up the dressing ingredients, taste and adjust the seasoning.

Step 5
Dress the salad when you’re ready to eat.