A bright and fresh winter side dish, great for perking up leftover roast meat.
You could make this dish a bit creamier by substituting some of the yoghurt for crème fraîche, but this fresher yoghurt version cuts through the richness of leftover roast lamb or beef in a very pleasing way.
The fennel really makes this, and if you’re a fan you could double the amount to a whole bulb. This fennel-max recipe goes superbly with fish.
½ small celeriac
½ bulb fennel
½ small red cabbage
around 12 radishes
½ small red onion
250ml fat-free yoghurt
1 heaped teaspoon wholegrain mustard (Dijon would also be nice)
a few sprigs fresh mint
a few sprigs fresh dill
sea salt and pepper to taste
Cut the lemon in half and squeeze half the juice into a bowl of water. Shred the celeriac (either julienne with a sharp knife or use a food processor) and pop into the lemon water to prevent it from turning brown.
Shred the fennel, and retain the bright green fronds from the top. Finely slice the radishes and red onion, and shred the cabbage.
After gently squeezing any water out of the celeriac, combine the vegetables in a large bowl.
Add the yoghurt, the juice from the other half of the lemon, and the mustard, and stir well.
Using your hands, tear up the mint, dill and fennel fronds and stir through.
At this point, you can also add a little more mustard or lemon juice to suit your tastes. Season with salt and pepper.