Celeriac, apple, blue cheese & toasted hazelnuts salad

Sometimes we use celeriac for soups but I haven't used it for anything else. I wasn't expecting much but celeriac is actually very good roasted. This recipe is filling and very tasty.

The recipe called for pearled spelt but I decided to use couscous instead. It worked!

It also called for a small celeriac but all celeriac I have seen look the same to me...

Another Riverford recipe.

Serves: 2 persons.

Ingredients:

• 1 celeriac, cut into 2 cm dice
• 1 onion, finely diced
• 1 fresh rosemary sprig, leaves very finely chopped (I used 3 dried sprigs)
• 1 large apple, peeled, cored & cut into small dice
• 150g couscous
• 10g parsley, chopped
• 100g blue cheese
• 50g of toasted, skinned hazelnuts, roughly chopped
• salt & pepper to taste

Method:

1. Toss the celeriac, onion and rosemary on a baking tray in just enough vegetable oil to coat the vegetables.
   
   
   
2. Season and roast at 200°C for 30 min, until tender and just starting to brown.
   
3. Toss in the apple halfway through.
   
   
   
4. Meanwhile, cook the couscous.
   
   
   
5. Add the parsley and couscous to the vegetables.
   
   
   
   
   
   
6. Crumble the blue cheese and gently toss together.
7. Season to taste.
8. Serve warm or cold with the hazelnuts scattered on top.
9.