carrot, celeriac, mushroom, garlic, parsley and feta salad

I've gone and given the boat away in the title, but I think this salad deserves a bit more discussion. I have had it for at least five lunches this week and would happily munch away on it all next week. There's no lettuce or spinach, so it just feels different. The flavours are new and exciting - and perfect for this time of year.

Because there's no lettuce, this salad can be made ahead of time without worrying about whether it will wilt. Actually, I encourage you to make it ahead of time, so the flavours seep in and the celeriac becomes something quite amazing. Then, when putting your lunch together in the morning, simply scooping a bit into a container saves loads of time.

grated celeriac and carrot salad
(makes 2 servings)

1 large carrot, grated
200 g celeriac, grated (about 1/3 of an average celeriac
125 g chestnut mushrooms, sliced
1 large clove of garlic, minced
1 large handful of parsley, chopped finely
50 g reduced fat feta, crumbled
1 tsp olive oil
juice of 1/2 of a large lemon
salt and pepper to taste

Combine all of the ingredients into a large bowl and mix to ensure all of the flavours are evenly distributed. Cover and refrigerate, ideally for at least 2 hours before serving. It will keep for a few days in the fridge.