- 1 celeriac
- 2 lemons
- 75g buckwheat
- 50g baby leaf spinach
- A handful of mint, leaves only
- 2 tbsp honey
- 1 tsp caraway seeds
- 35g cashews
- 3½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- Small frying pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop a roasting tin in the oven to heat up. Slice the skin from the celeriac with a sharp knife, slicing the roots off at an angle. Give it and your board a good wash. Chop the celeriac into small chunks. Quarter the lemons.
- 2.
Remove the hot tin from the oven and add 2 tbsp olive oil. Add the celeriac and lemon. Season with salt and pepper and toss to coat. Roast for 40 mins.
- 3.
While the celeriac roasts, place a small frying pan on the heat for a few mins. Add 1 tbsp olive oil and the buckwheat. Stir and fry for 3-5 mins till browned and nutty. Tip into a bowl to cool.
- 4.
Set the baby spinach leaves in a separate bowl. Finely chop the mint leaves and add those.
- 5.
When the celeriac has roasted for 40 mins, remove it from the oven. Lift out the lemon wedges. Pour over 1 tbsp honey and sprinkle over 1 tsp caraway seeds. Turn the celeriac over to coat it in the seeds and honey. Scatter over the cashews and slide back into the oven for 10 mins.
- 6.
Meanwhile, squeeze the roasted lemon wedges into a jug. Whisk in 1 tbsp honey and ½ tbsp oil. Add a good pinch of salt and pepper.
- 7.
Remove the celeriac from the oven and leave to cool slightly. Toss most of the lemon dressing through the spinach and divide between 2 plates. Top with the celeriac, cashews and buckwheat. Drizzle over the remaining dressing to serve.
