Celeriac, cashews and lentils with date chutney
Serves: 4 as a light meal or side, 2-3 as a main
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Celeriac, cashews and lentils with date chutney
"This winter warmer ticks all the boxes for me; savoury and nutty, with sweetness from the dates and freshness from the coriander," says chef Chantelle Nicholson
Serves: 4 as a light meal or side, 2-3 as a main
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
526Kcal
Fat
32gr
Saturates
5gr
Carbs
33gr
Sugars
11gr
Fibre
16gr
Protein
18gr
Salt
0.5gr
Chantelle Nicholson
Chantelle champions veg-forward cooking and is the former chef-owner of Tredwells in London, which was awarded a green Michelin star in 2021. Now she heads up seasonal, zero-waste neighbourhood restaurant All's Well.
See more of Chantelle Nicholson’s recipes
Chantelle Nicholson
Chantelle champions veg-forward cooking and is the former chef-owner of Tredwells in London, which was awarded a green Michelin star in 2021. Now she heads up seasonal, zero-waste neighbourhood restaurant All's Well.
See more of Chantelle Nicholson’s recipes
Ingredients
- 1 large celeriac (about 750g), peeled and diced into 2cm chunks
- 4 tbsp vegetable oil
- 80g pitted dates, finely chopped
- 120g cashews
- 150g dried green lentils
- 2 tbsp sesame oil
- 2 tsp sherry vinegar
- 1 green chilli, finely diced (deseeded, if you like)
- ½ x 30g pack coriander, roughly torn
Step by step
Get ahead
Make the date chutney and cashew butter up to 2 days ahead. Store in sterilised jars at room temperature.
- Preheat the oven to 220°C, fan 200°C, gas 7. Pop the celeriac in a large roasting dish, coat in the vegetable oil and season well with salt. Roast for 25-30 minutes until a dark golden colour.
- Meanwhile, put the dates in a heatproof bowl and cover with 100ml boiling water. Allow to sit for 20 minutes.
- While the celeriac is roasting, put the cashews on a baking tray and toast in the oven for 8-10 minutes until nicely browned. Leave to cool for a few minutes then finely chop 30g and set aside. Put the remainder in a blender and gradually add 130-150ml water, blending until very smooth. Season with salt.
- Add the green lentils to a pan of cold water. Bring to the boil and cook for 15 minutes or until al dente. Drain and add the sesame oil and half of the vinegar, seasoning to taste.
- Using a fork, mash the soaked dates and their liquid. Add in the chopped chilli and the remaining teaspoon of sherry vinegar. Season with salt and mix well.
- To serve, spoon the roasted cashew butter onto a serving plate and smooth out to a circle. Top with the lentils and celeriac. Spoon over the date chutney, then top with the chopped roasted cashews and torn coriander.
