Celeriac and sweet potato salad


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.

Celeriac and sweet potato salad
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,027kj/246kcals
Fat 14.2g
Saturated Fat 2.4g
Carbohydrate 24g
Sugars 10.2g
Salt 3.5g

8.3g fibre 5.5g protein

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Wed Mar 12 14:03:55 GMT 2014.