Name: Sweet potato jackets with pomegranate & celeriac slaw
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 2 sweet potatoes (about 195g each); 90g pomegranate seeds; 8 walnut halves broken; small handful coriander chopped; 120g pot bio yogurt; 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

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.