Roasted celeriac with lentils and salsa verde

• 1 medium celeriac (about 900 g)
• 2 tablespoons olive oil, for the celeriac
• 1 teaspoon smoked paprika
• ¾ teaspoon salt, divided
• Freshly ground black pepper
• 2 x 400 g cans lentils, drained and rinsed
• 1 tablespoon olive oil, for the lentils
• 25 g flat-leaf parsley, finely chopped
• 2 tablespoons capers, roughly chopped
• 1 small garlic clove, finely chopped
• 1 teaspoon Dijon mustard
• 1 lemon, zest and 2 tablespoons juice
• 4 tablespoons olive oil, for the salsa verde
• 1–2 tablespoons water

How to make it

1. 1

   Preheat the oven to 200 °C (180 °C fan). Line a baking sheet with parchment paper.

2. 2

   Peel the celeriac and cut it into roughly 2 cm chunks. Toss them on the baking sheet with 2 tablespoons olive oil, the smoked paprika, ½ teaspoon salt and a little black pepper. Roast for 35–40 minutes, turning halfway through, until the chunks are tender with browned edges.

3. 3

   Meanwhile, make the salsa verde. Mix the parsley, capers, garlic, mustard, lemon zest, lemon juice and 4 tablespoons olive oil in a small bowl. Stir in 1 tablespoon water, adding a little more if needed until the sauce is spoonable. Season with black pepper.

4. 4

   Warm the rinsed lentils in a small pan with 1 tablespoon olive oil and the remaining ¼ teaspoon salt. Stir regularly and heat over low heat for 4–5 minutes; do not let them boil.

5. 5

   Divide the warm lentils between a platter or four plates. Spoon the roasted celeriac on top and drizzle with the salsa verde. Serve immediately.