Clementine & vanilla porridge with citrus salsa
Brighten up your morning with these healthy oat bowls, topped with fresh citrus fruit. They’re a good source of vitamin C, calcium and folate, too
Sweet potato jackets with pomegranate & celeriac slaw
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 2 sweet potatoes(about 195g each)
- 90g pomegranate seeds
- 8 walnut halvesbroken
- small handful corianderchopped
- 120g pot bio yogurt
For the slaw
- 1 small red onionhalved and thinly sliced
- 160g peeled celeriacthinly sliced into matchsticks
- 2 celery stickschopped
- 1 tbsp lemon juice
- 1 tbsp rapeseed oil
- 2 tsp balsamic vinegar
- 0.5 - 1 tsp English mustard powder(optional)
- 2 tbsp chopped parsley
Nutrition: per serving
- kcal482low
- fat18glow
- saturates4g
- carbs60g
- sugars40g
- fibre15g
- protein13g
- salt0.7g
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.
