Celeriac and courgette crispy fries & raw beet dip

• 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
• 1/4 teaspoon mineral-rich salt (like sea salt)

For the raw beet dip (makes 1 small bowl)

• 1 medium beetroot, peeled and roughly chopped
• 1 garlic clove, peeled and chopped
• 3 tablespoons fresh parsley
• 3 tablespoons tahini
• 3 tablespoons extra virgin olive oil
• 2 tablespoons natural yogurt of your choice (sub for coconut for plant-version)
• 2 tablespoons pine nuts
• 1 teaspoon ground cumin
• Juice 1/2 lemon
• Generous pinch of 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.

For the beet dip place all the ingredients in a high speed food processor or blender and process until combined (it won’t necessarily be entirely smooth). You may need to stop and scrape to get an even consistency. Transfer to a sealable container and store in the fridge for up to 3-4 days.