Warm chicken and celeriac salad

1. Preheat the oven to 200°C, gas mark 6. Peel ½ large (about 350g) celeriac and cut into small cubes. Place in a roasting tin, scatter over the zest of 1 lemon, 1 tbsp olive oil and stir everything together. Place in the preheated oven and roast for 10 minutes.

2. Slice 2 chicken breasts into chunks, then add to the celeriac. Cook for a further 15 minutes until the chicken is cooked through with no pink meat. Remove from the oven and transfer to plates.

3. Stir through 2 tbsp essential Waitrose Mayonnaise and 2 tsp essential Waitrose Wholegrain Mustard. Season well and serve with Waitrose Wild Rocket.