Ingredients
- 1 large celeriac
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
- For the Quick Pickled Cabbage:
- 1/4 red cabbage, finely shredded
- 2 tbsp vinegar
- 1 tbsp lemon juice
- 1 tsp sugar
- Pinch of salt
- To Serve:
- Flatbreads
- Hummus
- Chilli sauce
- Fresh parsley
- Lemon wedges
Nutrition (per serving)
- Calories: 420
- Protein: 13g
- Fat: 18g
- Carbs: 52g
Method
- Peel the celeriac and cut deep slices across the top without cutting all the way through.
- Mix oil, lemon juice, garlic, spices, salt and pepper.
- Rub the marinade all over the celeriac and into the cuts.
- Leave for 30 minutes.
- Roast at 200°C for around 1 hour, basting halfway.
- Mix the red cabbage with vinegar, lemon, sugar and salt.
- Slice the roasted celeriac into kebab-style pieces.
- Serve in flatbreads with hummus, cabbage pickle, chilli sauce and parsley.
Notes
The sliced “hasselback” style helps the marinade get into the celeriac and gives more caramelised edges.