Sweet potato jackets with pomegranate & celeriac slaw
Per serving
Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy
Ingredients
2 serv.- sweet potatoes↗2
(about 195g each)
- pomegranate seeds↗90g g
- walnut halves↗8
broken
- coriandersmall handful
chopped
- pot bio yogurt120g g
- small red onion↗1
halved and thinly sliced
- peeled celeriac160g g
thinly sliced into matchsticks
- celery sticks↗2
chopped
- lemon juice↗1 tbsp
- rapeseed oil↗1 tbsp
- balsamic vinegar↗2 tsp
- English mustard powder↗0.5 - 1 tsp
(optional)
- chopped parsley2 tbsp
Step-by-step instructions
- 1
Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
- 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.
- 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.
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