River Cottage

Hugh prepared this vegetarian salad to prove veg can hold its own on River Cottage Veg

Serves 6

• 75g raisins
• 50ml cider
• 1 cricket ball sized celeriac, about 300g peeled weight
• 1 lemon, juice only
• 1 large eating apple
• 100g Cooked puy lentils
• Handful of parsley, chopped

For the dressing

• 1½ tsp English mustard
• 1½ tsp sugar
• 1½ tbsp cider vinegar
• 3 tbsp rapeseed oil
• 3 tbsp olive oil

1. Make the dressing by whisking in a bowl until emulsified. Soak the raisins in the cider for an hour.

2. Using a mandolin or sharp knife cut the celeriac into fine julienne pieces, and toss in a little lemon juice. Core and thinly slice the apple and toss in a little lemon juice to prevent it discolouring.

3. To assemble the salad put a handful of celeriac in the centre of a plate scatter over some sliced apple a generous tablespoon of drained raisins, a similar amount of lentils and a sprinkling of parsley. Finish with a drizzle of dressing.