For the tahini yoghurt dressing (makes a little more than needed):
100gGreek-style yoghurtplant-based or from sheep or goat
3tbsptahini
1zest of untreated lemon
6tbspfreshly squeezed lemon juice
100mlwater
1tspsalt
For the salad:
60ghazelnutsroughly chopped
150gbaby spinach
1tbspolive oil
1tbspfreshly squeezed lemon juice
1pinchsalt
Instructions
Preheat the oven to 220 ° C fan oven and top heat.
Marinate diced celery root in a bowl with olive oil and salt. Line a baking sheet with parchment paper and spread the celery evenly on it. Bake for about 20 minutes until the celery is tender and lightly browned.
For the tahini yoghurt dressing, mix all the ingredients together in a bowl.
Toast the hazelnuts in a dry pan, stirring, until lightly browned and fragrant.
Wash and spin dry the baby spinach. Place in a bowl and mix with olive oil, lemon juice and salt (it is best to use your hands).
Arrange the spinach on plates, top with the roasted celery root, drizzle with tahini yoghurt dressing and serve sprinkled with hazelnuts.