Vegetarian Celery and Lentil Salad Recipe

Pretty enough for a cafe

Carlos' parents grow a lot of things for themselves - lettuce, rocket, bok choi, celery, cabbage, capsicums, tomatoes, broadbeans, artichokes, asparagus; alongside fruit trees that produce apricots, nectarines, plums, cherries - which means we get to share in the bounty. Every meal at their house is amplified with just-out-of-the-ground fresh produce and sometimes we are given things to take home. It's amazing how much a regular-sized backyard in suburban Dandenong is capable of producing.

On Sunday we were given a head of celery. Its freshness and peppery taste is perfect for a Mirepoix when creating a base for a sauce or soup, but it is also so juicy and crunchy that it would be a perfect salad addition. If you're anything like me you like your salad to have a lot of crunch, and this celery certainly delivers on that count.

This is a great take-to-work lunch to make if you want to minimise the amount of animal protein you eat throughout the week - which is something Carlos and I are dedicated to doing. It's satisfying, filling, energy-boosting and doesn't leave you hungry 2 hours after lunch.

Pic of the fresh ingredient prep

Recipe

Makes 4 serves
Cooking time 20 mins
Keeps in fridge up to 3 days
Vegetarian. To convert to vegan, omit feta cheese

Ingredients

2 cups green lentils, cooked and cooled
4 ribs of celery, washed and cut on an angle
1 small red capsicum, chopped
half a small white salad onion, thinly sliced and the cut into half rounds
150 grams baby spinach leaves, roughly chopped
50 grams feta cheese, chopped into small chunks
handful of pine nuts
2 teasppons sherry vinegar
1 tablespoon olive oil
pinch of salt

Method

If cooking the lentils from dry, place in a saucepan and cover them with twice as much water and a spash of olive oil. Bring to boil and cook for about 20 mins, or until soft to the bite. Remove from stove, drain and run under cold water until lentils are cool. Strain well, set aside.

Chop up the fresh ingredients and add them to a bowl. Add the cooled lentils to the bowl and stir through. 

In a small glass mix the sherry vinegar, olive oil and salt together the pour over the salad. Mix well.

Keep covered in the fridge. Will keep for 3 days.

Sherry vinegar, olive oil and a pinch of salt - the perfect dressing

Yum!