EXOTIC POTATO & CELERIAC SALAD
Preheat the oven to 200°C/180°C fan/ Gas 6. Toss a peeled, cubed celeriac and 350g peeled and cubed potatoes with the 1-2tbsp olive oil and transfer to a roasting tray. Cook for 40-45min, turning, until golden and tender. Put the cooked vegetables in a bowl and add 1 peeled, deseeded and chopped beef tomato, ½ peeled and chopped cucumber, 1 chopped red onion, one large handful of chopped flat-leaf parsley and mint each, the juice of 1 lemon and 6tbsp extra virgin olive oil. Season and set aside until ready to serve (the flavours will infuse). Sprinkle with the seeds of a pomegranate, before serving.