Few people realise that celeriac can be eaten raw. In many ways, that’s the nicest way to prepare it. Salads based solely on green leaves can sometimes feel a little anaemic. Micro-thin slices of this chewy root vegetable give a salad that all important ‘fill-factor’. This is a rarity for low-carb dishes, so I recommend you try it!

Because the celeriac is eaten raw (and cold), what little carbohydrate there is, is so slow release that diabetics can tuck in without fear of glucose-spikes or any impact to blood-sugar. But above all things; it’s incredibly delicious so give it a go! Perfect as a starter or light lunch, it’s always nice to do something that little bit different; and this dish is certainly that.

Peel your celeriac (the big ugly) then shave into micro-thin slices. You can either do this with a food-processor, mandolin-slicer, or simply just continue with the vegetable-peeler (my preferred option as less washing-up!). Put this into a mixing-bowl and glug on some good quality extra-virgin olive-oil, sufficient to amply coat. Season with rock salt and coarse-ground black pepper, then shave on a liberal quantity of parmesan. Finely chop some fresh basil and add this. Stir and leave to develop in flavour for a least half an hour.

Meanwhile, slice your peppers, olives & chilli, and de-shell your prawns. If you’re not a chilli-fan, feel free to leave it out. You could equally substitute the prawns for any fish, chicken or smoked ham.

Form a bed of lettuce in the bottom of your salad bowl, pile on your celeriac-mix, then scatter your peppers, olives, chilli and prawns over the top. Finish with a final glug of olive-oil and torn basil-leaves. Delectable!

Thanks for reading and bon ap!

Adam.