Sweet potato jackets with pomegranate & celeriac slaw
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Ingredients
- 2 sweet potatoes (about 195g each)
- 90g pomegranate seeds
- 8 walnut halves, broken
- small handful coriander, chopped
- 120g pot bio yogurt
For the slaw
- 1 small red onion, halved and thinly sliced
- 160g peeled celeriac, thinly sliced into matchsticks
- 2 celery sticks, chopped
- 1 tbsp lemon juice
- 1 tbsp rapeseed oil
- 2 tsp balsamic vinegar
- 0.5 - 1 tsp English mustard powder (optional)
- 2 tbsp chopped parsley
Method
- 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.
