For a quick and healthy midweek tea, this, from The Hairy Dieters Fast Food book, takes some beating. The combination of the smoked fish, the sweetness of the beetroot and the aniseed-like taste of the celeriac is a real winner. The fact that it’s also really healthy is a bonus.
I start by going to town on some celeriac with my julienne peeler, then I put it in a large roasting tray (sprayed with low-cal cooking spray), season with salt and pepper, give it another spray and put in the oven for 20 minutes or so on 200°, giving the pan a shake every five minutes to keep it from burning.
I didn’t need all of the celeriac tonight so, as I hate throwing food away, I chopped and boiled it with a roughly equal amount of potato before mashing with some milk, butter and grated cheese. Something for Asher to eat the following day with some fish cakes maybe.
Then it’s just a case of boiling some green beans and assembling the salad. For the base of the salad I use a mix of spinach, rocket and watercress then I add beetroot cut into wedges (you can buy fresh beetroot and roast it but I tend to go with the ready-cooked vacuum-packed variety for ease), the green beans, some torn up smoked trout, the celeriac fries and some dill.
The dressing consists of some low-fat natural yoghurt, a little cider vinegar, a couple of tsp of dijon mustard and a tiny bit of runny honey. All whisked together and drizzled over the salad.