Black Lentil Salad with Celeriac, Beetroot and Ham – Kalamata Papadimitriou

Black Lentil Salad with Celeriac, Beetroot and Ham

Andreas Lagos, Νοmad Chef


Serves 4

Mixed greens (lola rosa, rocket leaves, beetroot leaves)
5-7 baby carrots
4 small beetroots
1 celeriac
200 gr smoked pork ham
1/3 tsp sugar
1 tsp pomegranate balsamic cream Kalamata Papadimitriou
1 sprig fresh oregano
Olive oil
1 tsp pistachio nuts for sprinkling
Salt – pepper

100 gr black lentils
2 spring onions finely chopped
2 tbsp finely chopped parsley
4 tbsp olive oil
Salt – pepper

2 tbsp pomegranate balsamic cream Kalamata Papadimitriou
1 tbsp honey
1 tbps mild Mustard Kalamata Papadimitriou
½ cup olive oil
Salt – pepper


For the black lentils:
Boil the black lentils in water, drain and put in a bowl.

For the roasted vegetables:
Put the beetroots in tin foil and grease-proof paper, drizzle with olive oil, season with salt and pepper, add the sugar, wrap and place in a baking tray.
In a separate tin foil and grease-proof paper, put the carrots and the celeriac, add the sugar, season with salt and pepper and drizzle with olive oil.
Wrap and bake in the same baking tray in a pre-heated oven at 180-200oC for one hour.

For the Dressing:
In a bowl add the pomegranate balsamic cream, mustard, honey, salt, pepper and olive oil; whisk with a balloon whisk until homogeneous.
Add the liquid from the roasted vegetables to the dressing and mix thoroughly.

For the salad:
Heat well a non-stick frying pan and sauté the ham for a few minutes until golden brown. Then caramelize it with the pomegranate balsamic cream.
In a bowl, add the cooked black lentils, the spring onion, salt, pepper, parsley and olive oil and mix well.
Pour some dressing over the roasted vegetables.
Serve the black lentils, add the beetroot leaves, rocket leaves, lola rosa, sliced roast beets, roast carrots and celeriac. Add the ham on top, pour the remaining dressing and sprinkle with pistachio nuts.

To watch the TV Show click here.


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