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Greek White, Roasted Celeriac and Puy Lentil Salad with Chimichurri Dressing

Embark on a culinary odyssey with our Greek White, Roasted Celeriac, and Puy Lentil Salad, crowned with a tantalising Chimichurri Dressing. This vibrant and nourishing dish combines the hearty essence of roasted celeriac, the protein-packed goodness of Puy lentils, and the Mediterranean charm of Violife Greek White, creating a symphony of flavours and textures that will leave your taste buds in awe. Indulge in this symphony of tastes, and let the robust ingredients and vibrant dressing dance on your palate.

Embark on a culinary odyssey with our Greek White, Roasted Celeriac, and Puy Lentil Salad, crowned with a tantalising Chimichurri Dressing. This vibrant and nourishing dish combines the hearty essence of roasted celeriac, the protein-packed goodness of Puy lentils, and the Mediterranean charm of Violife Greek White, creating a symphony of flavours and textures that will leave your taste buds in awe.

Cooking time15 minutes
Preparation time30 minutes
Servings10 portions

recipe image Greek White, Roasted Celeriac and Puy Lentil Salad with Chimichurri Dressing

INGREDIENTS
PREPARATION

For the salad

2 small celeriac (peeled, halved and cut into 1cm wedges)
6 red onions cut into wedges
4 tbsp olive oil
2 x 250 g ready cooked Puy lentils
400 g rocket and babyleaf spinach mix
150 g baby plum tomatoes cut in half
150 g Violife Greek White crumbled

For the chimichurri dressing

60 g flat leaf parsley
60 g coriander
2 tsp dried oregano
6 tbsp red wine vinegar
3 large cloves of garlic
4 tbsp extra virgin olive oil
4 green chillies (chargrilled)

Drizzle celeriac with oil and roast in a hot oven for approx. 15 minutes and slightly golden.
Using a hot griddle pan drizzled with oil, chargrill the green chillies and red onion wedges.
Place all Chimichurri ingredients into a food processor and blitz until finely chopped.
Toss the leaves and lentils with half of the dressing.
Layer this with the remaining salad ingredients and drizzle with the rest of the dressing.
Top with Violife Greek White crumbled over the salad.