Serves 3-4 as a side
- 1 medium celeriac trimmed, peeled and cut into 7.5 x 2.5cm batons
- 2 medium to large courgettes, trimmed and cut into similar size batons
- 50g ground almonds
- 2 tablespoons sunflower seeds
- 1/4 teaspoon mineral-rich salt (like sea salt)
Preheat the oven to 200C/Gas 6. Line a baking tray with baking parchment.
Place the celeriac and courgette batons in a steamer for 10 minutes. In a large bowl, combine the ground almonds and salt. Add the steamed veggies and coat thoroughly, then lay them on the baking tray and place in the oven for 30-35 minutes until crispy. Leave to cool for 5 minutes before serving.