Warm Salad of Roasted Swede, Celeriac and Kale
- By Jo Ingleby Jo Ingleby
Peel and cut the swede and celeriac into 2cm cubes. Place the cubed vegetables into a large roasting dish and add a generous drizzle of olive oil. In a frying pan dry fry 1 tsp of your chosen seeds (or a mixture) for a couple of minutes and then lightly grind in a pestle and mortar or leave whole if you prefer. Stir the spices into the swede and celeriac and roast the vegetables in a hot oven (200c/ gas mark 5) for 30 minutes, stirring occasionally. Prepare the kale by pulling the leaves off the stalk and then roughly ripping the kale into strips. Add to the roasted vegetables and then return the tray to the oven for another 5-10 minutes or until the kale has wilted. Remove the tin from the oven and season to taste. You can also add a squeeze of lemon, chopped parsley or toasted nuts if you like. Serve as a warm salad or a side dish.