If you have any left over Stilton, this is a great way to use it up. Long gone are the days of the dull green salad of my youth. Partly because I am pretty ancient now and partly because we all got fed up with tasteless iceberg lettuce, quartered tomatoes and cucumber slices. Nowadays, all I can say is “Wow”. We have so many fabulous ingredients at our disposal and salads have become things of beauty that make our tastebuds quiver and our mouths water. Here is one such recipe from Good Housekeeping: Celeriac, Lentil and Stilton Salad – colourful, full of taste and texture, it will grace any table. Stilton is great, but I used Roquefort which is my personal favourite blue.
Celeriac, lentil and Stilton salad
Ingredients serves 4
1 celeriac bulb, about 750g
1 tbsp olive oil
125 g (4oz) frozen peas
75 g (3oz) walnut halves
2 tbsp runny honey
2 x 400 g tins lentils, drained and rinsed
100 g (3 ½oz) Stilton, crumbled
1/2 red onion, finely sliced
50 g (2oz) rocket
For the dressing:
3 tbsp olive oil
1 tbsp runny honey
2 tbsp red wine vinegar
1 tbsp wholegrain mustard
How to prepare
Preheat oven to 200°C (180°C fan) mark 6. Peel celeriac and cut into rough 2cm (¾in) pieces. Toss in a roasting tin with the oil and some seasoning. Roast for 45min, tossing occasionally, until golden and tender.
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.
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.
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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