A quick to make, substantial seasonal salad
1 medium leek, sliced
200g celeriac (peeled weight), cut in small cubes
250ml vegetable stock, or 250ml water and 1 tsp stock powder
Large pinch of saffron strands
100g cooked puy lentils or other lentils
100g ripe cherry tomatoes
Chopped fresh herbs (optional)
Thick yoghurt (optional)
Extra virgin olive oil (optional)
Place the leek and celeriac in a lidded saucepan with the vegetable stock (ideally boiling) and saffron, stir and bring to the boil. Cover and simmer for 10 mins.
Add the lentils and tomatoes to the pan and season with salt and pepper. Simmer for a further 5 mins, or until celeriac is tender. Serve garnished with chopped herbs, yoghurt and olive oil if desired.
Recipe: Celia Brooks