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.
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.
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.
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.
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.
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