1 medium celeriac, 1 tbsp soya milk, 1 tsp margarine
1 packet of cooked edamame soya beans
1 small bag of mixed salad leaves
chopped red onion and garlic clove
1 stick of celery
2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp wholegrain mustard
Peel and chop celeriac into small chunks and cook in some water for about 20 minutes until soft.
Meanwhile arrange salad leaves on two plates or in a bowl with chopped onion and chopped garlic clove, cherry tomatoes and chopped cucumber. Slice radishes and celery and layer on top with chopped avocado.
Sprinkle the edamame beans on top of salad and mix olive oil, wine vinegar and mustard together and pour on top of salad.
Drain and mash celeriac with milk and margarine and serve with salad.
Serves 2 large portions (or 3-4 small portions).
Celeriac and Edamame Bean salad