Light - Celeriac Spaghetti with Spiced Cashews
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Prep: 20 mins
Cook: 8-10 mins
Knobbly celeriac is turned into strands of spaghetti, then gets tumbled with a zesty mix of cashews, chilli, lime, honey and ginger. A humdinger of a dish.
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308 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 celeriac
  • A 35g bag of cashews
  • A pinch of ground cinnamon
  • 1 tsp ground cumin
  • 1 pomegranate
  • A handful of mint, leaves only
  • 1 apple
  • 1 tbsp honey
  • 1 lime
  • A thumb of ginger
  • 1 chilli
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of bowls
  • Spiraliser or veg peeler
  • Frying pan
Step by step this way
  • 1.

    Peel the ginger. Finely grate it into a bowl. Zest and juice the lime into the bowl. Halve and deseed the chilli. Finely chop and add to the bowl. Swirl in 1 tbsp honey. Set the dressing aside for later.

  • 2.

    Halve the pomegranate. Hold one half cut-side down in the palm of your hand over a bowl. Whack the pomegranate with a wooden spoon and the seeds should fall through your fingers. Repeat with the other half.

  • 3.

    Finely chop the mint leaves and set aside for later.

  • 4.

    Slice the knobbly bits from the celeriac and peel off the skin. Use a spiraliser if you have one to create spaghetti strands. Alternatively, cut the peeled celeriac into a few slices about 1-2 cm thick, then use a veg peeler to create ribbons from the slices. They should be about 8-10cm long from the top of the longest edge of the slice.

  • 5.

    Heat a frying pan over a medium heat. Tip in the cashews and toast for 2 mins. Sprinkle in a pinch of cinnamon and 1 tsp cumin. Toast for another 1 min. Scrape the nuts and spices out of the pan into a bowl.

  • 6.

    Drizzle ½ tbsp oil into the frying pan. Chuck the celeriac spaghetti or ribbons into the pan. Season. Cook for 3-5 mins, stirring till some of the edges are caramelised. Pour in the honey, ginger and lime dressing and cook for 1 min. Take the pan off the heat.

  • 7.

    Cut the apples and slice out the core. Cut the apple into fine slices.

  • 8.

    Add the pomegranate seeds, mint and apple slices to the pan. Tumble together. Divide between two plates and scatter the toasted spiced cashews on top.

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