River Cottage

Make the dressing by whisking in a bowl until emulsified. Soak the raisins in the cider for an hour.

Using a mandolin or sharp knife cut the celeriac into fine julienne pieces, toss the celeriac in a little lemon juice.  Core and thinly slice the apple and toss in a little lemon juice to prevent it discolouring.

To assemble the salad put a handful of celeriac in the centre of a plate scatter over some sliced apple a generous tablespoon of drained raisins, a similar amount of lentils and a sprinkling of parsley.  Finish with a drizzle of dressing.