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CELARIAC AND MIXED SEED SALAD
SERVES 6
15G SUNFLOWER SEEDS
15G PUMPKIN SEEDS
1 TSP SALT
1 SMALL CELERIAC, SHREDDED
150G YOGHURT
1 CLOVE GARLIC, CRUSHED
JUICE OF HALF A LIME
FRESHLY GROUND BLACK PEPPER
SMALL HANDFUL OF FINELY CHOPPED PARSLEY OR CORIANDER
- Heat a heavy based frying pan, add the seeds & salt and roast over a low heat, stirring frequently, until they start to pop. Remove from the heat and set aside.
- Toss the celeriac with the remaining ingredients, including most of the seeds. Serve with mixed salad leaves and bread, scatter over any reserved seeds.