Salad of Celeriac, Leeks and Pesto with Roasted Chicken

Salad of Celeriac, Leeks and Pesto with Roasted Chicken

Serves 4

2 Leeks
1 Peeled and Washed Celeriac
15 Big leaves of Basil
50g Roasted Pine Nuts
200 ml Olive Oil
1 Garlic Clove
50g Grated Parmesan Cheese
Milled Pepper
Finely Chopped Shallot
25g Butter
2 Teaspoons Clear Honey

Trim the Leek so that you are left solely with the root, white and an inch of green, Cut along the centre of the leek lengthways stopping 1 cm short from the root. Discard the outside tough leaves and then rinse the leek thoroughly under cold water. Place on the chopping board and now trim the root and cut the leek totally in half. Cut the leek into 2-inch lengths. Cut the peeled Celeriac into half inch diced pieces.

Place the Celeriac into cold water and bring to the boil. Simmer for 5 minutes until tender – then drain the liquid and place the Celeriac back into the pan. Add the butter and place onto a gentle heat to melt. Add the shallots and the Leeks. Stir gently fir 2 minutes until tender. Season with the pepper and add the honey. Make the Pesto by blending together the Basil, Parmesan, Olive Oil, Garlic and Pine nuts until a good paste consistency.

Once the Leeks and Celeriac are cold stir in two generous spoonfuls of Pesto and combine well. Serve with Roasted Chicken.