Celery, Puy lentil, date & toasted almond salad
Waitrose and Partners

Celery, Puy lentil, date & toasted almond salad

For a flavoursome meal, lean into celery’s crunchiness and make a big batch of this salad from Elly Curshen.

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HealthySource of fibre
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook-
  • Total time10 mins

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  • 1 lemon, juice
  • 4 tsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 4 sticks celery, plus a handful of the leaves
  • 250g pouch Merchant Gourmet Simply Cooked Puy & Green Lentils (or use home-cooked)
  • 25g Parmigiano Reggiano (or other strong, hard cheese, eg pecorino), finely grated
  • 10 soft dates, roughly chopped
  • 50g toasted flaked almonds
  • 50g finely sliced red onion


  1. 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.

  2. 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.

Cook’s tip

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


2,532kJ/ 606kcals



Saturated Fat












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