Ingredients

The following ingredients have 2 Servings
  • 8.82 ounces celeriac (celery root, peeled weight)
  • 1 apple (granny smith or golden delicious, unpeeled)
  • ¼ cup pecans (lightly toasted and crushed)
  • 1.76 ounces arugula leaves (2 handfuls)
  • 2 tablespoons mint leaves (finely chopped)
  • 2½ teaspoons maple syrup
  • 2½ tablespoons vegetable/olive oil
  • 2 tablespoons lemon juice
  • Fine sea salt and pepper to taste

Instruction

  • Preheat the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside.Place the celeriac shavings in a large bowl, add 1 tablespoon of oil, 1 teaspoon of maple syrup, season lightly and stir thoroughly until evenly coated (best to use your hands to do this).   
  • Spread on top of the baking sheet as evenly as you can.  Roast in the centre of the oven for 17 minutes turning over half way through.
  • Remove from the oven and set aside to cool a little (optional) before combining with the rest of the ingredients. 
  • Toast the pecans, core the apple and slice thinly. To assemble the salad spread the arugula on top of a large plate and scatter the roasted celery root, apple, pecans and mint over the top.  In a small bowl combine the remaining oil and maple syrup with the lemon juice and drizzle over the salad. Season to taste and enjoy!