Sweet potato jackets with pomegranate & celeriac slaw
Ingredients
- Step 1 2 sweet potatoes (about 195g each)
- Step 2 90g pomegranate seeds
- Step 3 8 walnut halves , broken
- Step 4 small handful coriander , chopped
- Step 5 120g pot bio yogurt
- Step 6 1 small red onion , halved and thinly sliced
- Step 7 160g peeled celeriac , thinly sliced into matchsticks
- Step 8 2 celery sticks , chopped
- Step 9 1 tbsp lemon juice
- Step 10 1 tbsp rapeseed oil
- Step 11 2 tsp balsamic vinegar
- Step 12 0.5 - 1 tsp English mustard powder (optional)
- Step 13 2 tbsp chopped parsley
Calories: 482
Carbohydrate: 60 g
Protein: 13 g
Fat: 18 g
Cook time: 45 minutes
Prep time: 5 minutes
Total time: 50 minutes
Servings: 2
TAGS
Lunch
Supper
3 of 5-a-day
Baked sweet potato
Calcium
Fibre
Folate
Healthy
Healthy diet plan
Sara Buenfeld
Sarah Lienard
Sweet potato
Sweet potato
Vegetarian
Vit C
Vitamin c
Winter
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
- Step 2 Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
- Step 3 Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.