Ingredients
- celeriac 100g
- apple ½, cored and shredded
- celery 1 stalk, shredded
- lemon juice 1 tbsp, plus wedges to serve
- fat-free yogurt 1 tbsp
- English mustard 1 tsp
- flat-leaf parsley finely chopped to make 2 tbsp
- sardines in olive oil or spring water 120g tin
- rye bread 2 slices, toasted to serve
Method
-
Step 1
Peel and shred the celeriac and toss with the apple, celery and lemon juice. Mix with the yogurt, mustard and parsley, and season. Drain the sardines, and divide between the rye toasts. Top with the celeriac, and squeeze over more lemon. Serve with any remaining celeriac on the side.
Nutritional Information
- Kcals 199
- Carbs 17.1g
- Protein 14.4g
- Fat 7g
- Salt 1.3g
- Fibre 5.1g
