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Elly Pear's rosemary & honey-roasted celeriac, squash & sweet potato with kefir & tahini dressing
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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
Dill, a few fronds
2 tbsp basil, leaves picked
2 tbsp flat leaf parsley, roughly chopped
2 tbsp pumpkin seeds
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.
Typical values per serving:
This recipe was first published in January 2020.