Roast celeriac with kale, yogurt and cayenne

Roast celeriac with kale, yogurt and cayenne

By
From
The Natural Cook
Serves
6
Photographer
Laura Edwards

This salad is absolutely full of flavour and is rather warming with the cayenne pepper. Serve as a light lunch or as part of a bigger evening meal with other wintry veg.

Ingredients

Quantity Ingredient
1 quantity Roast celeriac with garlic and thyme, still warm
100g kale, stalks finely chopped, leaves roughly chopped
1/2 lemon, juiced
120g thick live natural yogurt
2 teaspoons coriander seeds, toasted and crushed
pinch cayenne pepper
3 sprigs parsley, stalks finely chopped, leaves roughly chopped

Method

  1. Wash the kale, leaving a little water on the leaves to help them steam. Place them in a hot saucepan over a medium heat and put the lid on. Stir occasionally, replacing the lid. After five minutes the kale should be wilted but still be bright green. Remove to a bowl.
  2. Add the roast celeriac with garlic and thyme to the bowl with the lemon juice, toss with your hands and taste for seasoning, then arrange on a serving plate.
  3. Season the yogurt with the coriander seeds, salt and pepper. Dress the salad plate with blobs of the yogurt and a dusting of cayenne pepper. Serve hot or cold, sprinkled with the parsley.

Variation

  • Kale crisps: If you have an abundance of kale, make umami-rich crisps by drying the leaves. Preheat the oven to 180°C. Pull the leaves from the stalks and cut in half. Drizzle with raw local honey and a little light olive oil, then sprinkle with sesame seeds and season with salt, massaging the dressing into the leaves. Spread out over baking trays and put into the oven for 15 minutes, then separate the leaves of kale and remove any that are already crispy. Return the rest to the oven for another five minutes. Check, removing any more that are crisp, and repeat if necessary.

Storage

  • This recipe will keep well in a sealed container in the fridge for three days. Return the salad to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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