Celery, Puy lentil, date & toasted almond salad

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Ingreadient

• 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

Step by step

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.