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Essential Lemoneach
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30pPrice per unit
30p eachFor a flavoursome meal, lean into celery’s crunchiness and make a big batch of this salad from Elly Curshen.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
In the bowl you’d like to serve from, whisk together the lemon juice, olive oil and mustard. Season well with sea salt flakes and freshly ground black pepper.
Finely slice the celery on the diagonal. Add to the bowl, along with the leaves, cooked lentils, cheese, dates, almonds, and red onion. Toss everything together well. Taste and adjust the seasoning and serve, or pack into a container and keep in the fridge for up to 3 days.
Frozen soffritto
Prepare bags of celery, onion and carrot for the freezer, ready to grab and use whenever you need. Use 1 part celery, 1 part carrot and 2 parts onion as a rough guide, all finely diced. Use it as a flavourful base to start off soups, stews and ragùs.
An alternative slaw
Combine thinly sliced apple, onion, celery and fennel. Dress with lemon juice and olive oil and season with salt and pepper. Lovely in a fish finger sandwich.
Don’t leave the leaves
Celery leaves have a lovely flavour and can be used like herbs in salads and sandwiches, or added to all sorts of dishes, including smoothies, soups, pesto and risottos.
Typical values per serving when made using specific products in recipe
Energy | 2,532kJ/ 606kcals |
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Fat | 29g |
Saturated Fat | 5.4g |
Carbohydrates | 55g |
Sugars | 30g |
Fibre | 13g |
Protein | 25g |
Salt | 0.6g |
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