60g whole hazelnuts (skin on) roasted
200g cooked Puy lentils
4 thyme sprigs
1 small celeriac (650g), peeled and cut into 1cm chips
4 tbsp olive oil
3 tbsp hazelnut oil
3 tbsp good-quality red wine vinegar
4 tbsp chopped mint
salt and black pepper
Cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.
In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavours) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.
To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.
To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.
Ottolenghi's recipe so you know it will be good.