A Punchy Salad of Celeriac and Squash for the New Year
Seasonal Produce (January): Crown prince squash, celeriac, winter greens
Waste not – In this salad were not wasting anything. Were keeping the stalks which add bulk and nutrition to the dish. The slimy seeds from inside our squash aren’t going anywhere near the compost. Were going to toast them with cumin and smoked paprika, savoury and delicious!
I’m feeling the full effects of a heavy party season and ready to join the band wagon and begin my January detox. My first attempt at a detox is to cut out all processed foods, starting with coffee, sugar and alcohol.
My next step towards a new zen like purification, and perhaps the wisest thing i’ve done in a long time is to join Riverford Organics box scheme. Now each Thursday my household is receiving a vibrant yet wintery box of various roots and greens. Great to stock up the larder when its too cold to leave the comfort of the home. As you might of guessed this week I received a beautiful blue crown prince squash (my favourite especially in soup), a celeriac and some winter greens.
This salad is punchy and full of healthy veg that will pick you up and carry you through the long evenings.
Ingredients – Serves 4-6 as a main meal
1/2 Small crown prince, washed, cut into wedges with skin left on, seeds kept
1/2 Celeriac, cut into inch cubes
1/2 Onion, diced
Bunch of any winter greens (I used sprout tops), stalks finely chopped and leaves shredded
1 Clove garlic, finely chopped
2 teaspoon, Cumin
1 tsp, Smoked paprika
1 chilli, finely chopped
1 lemon or lime, squeezed
100g Quinoa, cooked al'dente
Method – Preheat the oven to 180dg
Place the squash and celeriac on a baking tray, dress with oil and season with salt and pepper. Put into the oven and turn after 20 minutes to caramelise evenly on both sides. Roast for a further 15-20 minutes till soft and coloured.
Put the squash seeds on a seperate baking tray and bake for 15 minutes till there dry and crunchy. As soon as you remove them from the oven season with the paprika and salt to taste. Eat them simply as a snack or keep them to top the salad.
While the vegetables are roasting cook your quinoa. When it is cooked run it under a cold tap to stop it from overcooking and leave in a sieve to drain thoroughly.
Next put a saucepan on the heat and bring to a medium temperature. Add the onion, stalks, garlic cumin and chilli. Saute for 5 minutes till the onions start to soften. Rinse the leaves and add them to the rest of the ingredients without straining them to well. The residual water will help them steam. Pop a lid on and leave for 5 minutes. Remove the lid and allow any excess water to evaporate, stirring well.
Mix in the quinoa then combine with the roasted squash and celeriac. Squeeze the lemon over the top and adjust the seasoning to taste. Serve in a large bowl. To finish sprinkle the toasted squash seeds over the top.
THE NATURAL COOK
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