Vegetable and Feta Salad with Pumpkin Seed Pesto

Peel the celeriac root and cut into 4 x 1 (approximately 1 1/2 x 1/4-inch) sticks. Blanch in boiling salted water until al dente. Remove with a slotted spoon and drain well. Return the water to a boil and blanch the beans until al dente. Drain, rinse with cold water and drain. Cut into 4 cm (approximately 1 1/2-inch) pieces. Mix with 1 tablespoon oil. Peel the onions, half lengthwise and cut into thin half-rings.

For the pesto, toast pumpkin seeds without fat and allow to cool. Process pumpkin seeds, parsley and garlic in a food processor until coarsely chopped. Add 5 tablespoons olive oil and lemon juice and process briefly. Season with salt and pepper.