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Celeriac and Lentils with Hazelnuts and Mint
Ingredients
  • 60g whole hazelnuts (skin on)
  • 200g Puy lentils
  • 700ml water
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 small celeriac (650g), peeled and cut into 1cm chips
  • 4 tbsp olive oil
  • 3 tbsp hazelnut oil
  • 3 tbsp good-quality red wine vinegar
  • 4 tbsp chopped mint
  • salt and black pepper
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