Sweet potato jackets with pomegranate & celeriac slaw

Sara Buenfeld2Source

3 of 5-a-day baked sweet potatoes calcium fibre folate healthy healthy diet plan sweet potato sweet potatoes vegetarian recipe vitamin c winter

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

Method

Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.

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.

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.