zoom Celeriac and sweet potato salad

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    Celeriac and sweet potato salad

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    1 celeriac, about 600g, peeled
    1 sweet potato, about 300g, peeled
    2 tbsp groundnut oil
    3 tbsp nam pla fish sauce
    Grated zest and juice 1 orange
    1 clove garlic, crushed
    1 tbsp toasted sesame oil
    1 tbsp poppy seeds
    200g bag Crispy Salad
    Coriander leaves, to garnish


    1. Preheat the oven to 220°C, gas mark 7. Place a roasting tin in the oven to heat.

    2. Meanwhile, cut the root veg into 1cm pieces and place in a bowl with the groundnut oil and 2 tbsp fish sauce. Toss thoroughly, then tip into the preheated roasting tin. Roast for 30 minutes, stirring after 20 minutes. Reserve the bowl.

    3. Into the reserved bowl, add the orange zest and juice, garlic and remaining fish sauce, sesame oil and seeds. Season, then toss the salad leaves in the dressing.

    4. Serve the roast vegetables on a bed of the dressed salad leaves, with any remaining dressing spooned over. Garnish with a few coriander leaves.

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