Celery mushroom bake

I think I am in the minority of people who cannot tolerate any salt at all which makes life a fairly flavourless event. For this dish I tried saltbush as a possible substitute and was thrilled with the taste! This was a beautiful accompaniment to the crispy roast chicken I had for dinner but would also be lovely as a quick snack. 

CELERY MUSHROOM BAKE

1 stalk celery - diced

2 white button mushrooms - diced

1 clove garlic - finely diced

Sprig of fresh thyme (or a sprinkle of dried)

Salt (if tolerated) or 1/8 tsp dried saltbush

1-2 tsp coconut oil, melted

1. Tip all ingredients in a bowl and tumble until well combined

2. Transfer to a small ovenproof dish and cover tightly with foil

3. Bake at 220°C/430°F for 20 minutes

4. Remove the thyme (if using fresh sprigs)

Enjoy ❤️