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Ingredients

• 300 g (10½ oz) small new or salad potatoes, cut into 2.5 cm (1 in) cubes
• 200 g (7 oz) celeriac, cut into 1 cm (½ in) cubes
• 170 g (6 oz) swede, cut into 1 cm (½ in) cubes
• 200 g (7 oz) sweet potato, cut into 2.5 cm (1 in) cubes
• juice of ½ lemon
• Mustard and herb dressing
• 1 tbsp reduced-fat mayonnaise
• 2 tbsp plain low-fat yogurt
• 1 tsp wholegrain mustard
• 2 tbsp snipped fresh chives
• 1 tbsp chopped fresh dill
• freshly ground black pepper
• To finish
• 4 carrots, about 250 g (9 oz) in total
• 4 tbsp currants
• 3 tbsp pumpkin seeds
• 1 tbsp orange juice
• To garnish
• snipped fresh chives and dill

Description

It Is Easy To Overlook Root Vegetables As A Salad Ingredient. Try This Colourful Mixture, Tossed In A Creamy, Reduced-fat Dressing, And Discover A Satisfying Alternative To The Ubiquitous Mayonnaise-dressed Potato Salad. It Makes A Tempting Light Lunch Or

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