Délifrance Feel Good Beetroot and seeds baguette topped with avocado & celeriac
Preparation: Use a mandolin to cut the celeriac into thin slices. Boil for five minutes then drain. Marinate the slices of celeriac in a mixture of olive oil, lemon juice, salt and pepper. Peel the avocados and cut into slices. Season with salt , pepper and a few drops of lemon juice.
Assembly: Cut the baguette lengthways. Spread the mustard over the bread, then arrange alternate slices of celeriac and avocado on top. Finish by adding the leaves of red chicory and rocket. Sprinkle with few drops of olive oil.