Creamy Root Vegetable Salad

 TOTAL TIME: 50 mins
Preparation time : 35 mins 
Cooking time : 15 mins ( plus cooling and chilling) 


Serves 4 


Ingredients:
300 g small new potatoes
200 g celeriac
200 g swede
200 g sweet potato
juice of 1/2 lemon
4 carrots
1/3 cup (50g) currants
1/4 cup (35g) pepitas
1tbsp freshly squeezed orange juice
snipped fresh chives and chopped dill to garnish

For the Dressing : 
1 tbsp 97% fat-free mayonnaise
2 tbsp plain low-fat yogurt
1 tbsp wholegrain mustard
2 tbsp snipped fresh chives
1 tbsp chopped fresh dill
pepper to taste

Preparation:
1. Place the potatoes,celeriac, and swede in a saucepan. Add boiling water to cover and bring back to the     boil. Reduce the heat and simmer for 10 minutes.
2. Meanwhile, place the sweet potato in another saucepan. Cover with boiling water, bring back to the boil  and simmer for 3 minutes.
3. Make the dressing while the vegetables are cooking. Mix the mayonnaise, yogurt and mustard together. Stir in the chives, dill and black pepper to taste.
4. Drain all the cooked vegetables well and put them in a large bowl. Add the lemon juice and the dressing, then toss lightly. Set the vegetables aside to cool, then cover and chill them for 2-3 hours.
5. To finish the salad, use a swivel vegetable peeler or mandolin to cut ribbon strips from the carrots. Mix the carrot strips with the currants and pepitas.Stir in the orange juice. Spread the carrot mixture in the large shallow serving bowl or place on the individual plates.
6. Pile the chilled root vegetables on the top of the carrot mixture. Garnish with a scattering of snipped chives and chopped dill , then serve.

Note - Pepitas are also known as pumpkin seeds.