Barley Lentil Pilaf

Preheat your oven to 325 °F. Peel and thinly slice the celeriac. Place the celeriac on a baking sheet and drizzle with 1 tbsp olive oil. Sprinkle with salt and pepper. Roast the celeriac until lightly browned on the bottom, about 25-30 minutes.

Fill a small saucepan with 2 ¼ cups of water and a pinch of salt and place over high heat. Add the barley and cook, uncovered, until it begins to soften, about 10 minutes. Add the lentils, cover, and cook until all the water is absorbed and the barley and lentils are tender, another 10 to 15 minutes.

Rinse and destem the mint. Roughly chop the leaves. Mince half of the dried cranberries and walnuts, reserving the other half for garnish. In a small bowl, add the juice from half of the lemon, and a pinch of salt and pepper. Whisk in 2 tbsp of olive oil. Add the chopped mint, cherries, and walnuts and stir to combine.

Rinse and dry the arugula. Place it in a large bowl with the remaining cranberries and walnuts, and the barley lentil pilaf. Gently toss the salad with the mint dressing, and season to taste with salt and pepper.

When the celeriac chips are browned and crisp, remove them from the oven. Set aside to cool slightly.

Cut the remaining half of lemon into wedges. Place a heaping pile of the the barley and lentil pilaf with arugula on each plate. Top with the celeriac chips and serve with lemon wedges. Enjoy!