Celeriac, Chestnut & Prosciutto Couscous Salad

This is a such a simple yet delicious salad that works well as a side dish during the festive season or as a light lunch throughout the year. Celeriac is available all year round and is an often-overlooked root vegetable that has a lovely nutty flavour with a hint of celery. We’ve used Willy’s Fire Cider Vinegar which is mixed with horseradish, turmeric and ginger and adds a lovely kick to the dressing, but if you prefer you can use plain apple cider vinegar and add a little grated horseradish or ginger. You can use bacon for this if you prefer, just cook until crispy.


Prepare the couscous according to the packet instructions.

Heat a frying pan over a medium heat and add the slices of prosciutto. Cook for 1-2 minutes on each side until golden and crispy (they’ll crisp up further when cooling) and then remove to drain on kitchen paper. Add a small drizzle of oil to the pan and add the chestnuts to warm through.

Whisk together the olive oil, vinegar and honey and season to taste.

Toss the celeriac and the parsley through the couscous. Arrange on a serving plate and top with the chestnuts and broken pieces of the ham. Drizzle over the dressing to serve.



  • 1 x packet of Ainsley Harriott Couscous
  • ½ celeriac, coarsely grated or julienned, squeezed with lemon juice to prevent browning
  • 4-6 slices of prosciutto/Parma ham
  • 100g ready-to-eat chestnuts, roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp Willy’s ‘Fire Cider’ Apple Cider Vinegar
  • 1 tsp honey
  • 2 tbsp chopped parsley