zoom Elly Pear's rosemary & honey-roasted, celeriac, squash & sweet potato with kefir & tahini dressing
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    Elly Pear's rosemary & honey-roasted celeriac, squash & sweet potato with kefir & tahini dressing

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    • Elly Pear's rosemary & honey-roasted celeriac, squash & sweet potato with kefir & tahini dressing

    Elly Pear's rosemary & honey-roasted celeriac, squash & sweet potato with kefir & tahini dressing

    • vegetarian
    • 2 of your 5 a day
    • high in fibre
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    ½ x 500g pack frozen Cooks’ Ingredients Diced Celeriac
    350g pack diced butternut & sweet potato
    1 tsp clear honey
    1 tbsp olive oil
    2 sprigs rosemary, leaves only
    250g pack Merchant Gourmet Tomatoey French Puy & Green Lentils

    For the dressing
     50g Yeo Valley Kefir Natural Yogurt
    10g tahini

    To garnish
     Dill, a few fronds
    2 tbsp basil, leaves picked
    2 tbsp flat leaf parsley, roughly chopped
    2 tbsp pumpkin seeds

    Method

    1. Preheat the oven to 190°C, gas mark 5. Spread the diced veggies on a parchment-lined baking tray, drizzle with the honey, oil and season well. Scatter with the rosemary and roast for 40 minutes, turning halfway through.

    2. Meanwhile, make the dressing by whisking together the kefir, tahini and seasoning.

    3. Once the veg is cooked (browned edges and soft when a knife pierces the thickest parts), add the lentils (cold, or heated according to pack instructions) and combine well.

    4. Pile the veg up on a platter, drizzle with the dressing and scatter with the herbs. Sprinkle over the pumpkin seeds.

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