- A 35g bag of peanuts
- A 25g bag of sunflower seeds
- 1 celeriac
- A 75g bag of quinoa
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- 1 lemon
- A 200g bag of red kale
- 450ml boiling water
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Large frying pan with a lid
- Pan with a lid
- Measuring jug
Tip the peanuts into a frying pan with the sunflower seeds. Toast over a medium heat for 2-3 mins till golden and nutty smelling. Shake the pan often to stop them burning. Peanuts have skins, so after toasting, leave to cool for a few mins, then rub off any skins. Roughly chop the peanuts and sunflower seeds and pop in a bowl.
Slice the skin from the celeriac and give it a good wash. Cut the celeriac into 1cm thick slices, then chop the slices into 1cm wide sticks.
Rinse the quinoa under cold running water to rinse off the bitter coating. Tip it into a pan and cover with 300ml boiling water. Pop on a lid and cook for 15 mins till the water is absorbed.
Meanwhile, heat your frying pan for 1 min over a medium heat. Add 1 tbsp oil and the celeriac sticks. Cook for 6-7 mins till they start to colour. Sprinkle in ½ tsp each of the cayenne pepper and cinnamon. Toss together.
Pour 150ml boiling water into the frying pan. Zest and juice the lemon and add that too. Cover and cook for 10 mins till the celeriac sticks are tender.
Finely shred the kale, removing any tough stems. Once the celeriac has cooked for 10 mins, add the kale and fold through. Add a splash more water if necessary. Cover and steam for 3 mins.
Stir through the cooked quinoa, peanuts and sunflower seeds. Taste for seasoning. Add a little more cayenne for extra heat if you like. Serve straight away.
Add a pinch each of the cinnamon and cayenne to chocolate brownie or cake batter before baking for a warming hint of spice.