1hr 5min · 4 servings Ingredients • 1 celeriac peeled and chopped into bite-sized chunks • few sprigs fresh thyme • 2 tbsp olive oil • 150 g puy lentils • 500 ml vegetable stock • 2 red chicory leaves sliced in half • 1/2 red apple chopped into matchsticks • 30 g hazelnuts toasted • sea salt & freshly ground black pepper DRESSING • 2 tbsp red wine vinegar • 1 tbsp maple syrup • 1 tsp wholegrain mustard • 4 tbsp extra virgin olive oil Instructions • Preheat the oven to 180°c (fan assisted)/200°c/gas 6. • Combine the celeriac and thyme on a baking tray. Drizzle with the olive oil and a good pinch of salt and pepper, then roast for 45-50 minutes, or until soft all the way through. • Meanwhile, combine the lentils and vegetable stock in a saucepan. Bring to a simmer,