CARROT, CELERIAC & SULTANA SALAD (V) (VN)*

Nutritional values per 2 serving:

calories 344, protein 2.8g, fat 21.7g (saturated 3g), carbs 33.8g (sugar 28.7g), sodium 182mg

(VN)* substitutes: agave syrup or coconut nectar for honey

INGREDIENTS

• juice & zest of ½ lemon
• juice & zest of ½ an orange
• 3 tbsp olive oil
• 1 tbsp runny honey *
• 1cm piece of fresh ginger, peeled and finely grated
• ¼ tsp cinnamon
• salt & freshly ground black pepper
• 25 g sultanas or raisins
• 300g carrots, peeled and trimmed
• ¼ celeriac (about 125g), peeled

METHOD

• First, prepare the dressing. Add the lemon juice and zest, orange juice and zest, olive oil, honey, ginger, cinnamon, salt and pepper to a bowl and whisk together. Add the sultanas and set aside for 10 – 15 minutes for the sultanas to marinate.
• Coarsely grate the carrot and celeriac by hand or use a food processor. If celeriac is not available, you can substitute with a granny smith apple instead. Add to a bowl and pour over the dressing. Toss well to coat the carrot and celeriac with dressing.
• If possible, let the salad rest (covered) for an hour or so before serving to allow the flavours to meld.

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About Paul Wallace Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food