Salt-Baked Celeriac with Tahini
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Salt-Baked Celeriac with Tahini

Salt-Baked Celeriac with Tahini

Ingredients

Method

  • 1 celeriac, trimmed
  • 1 tbsp tahini
  • 500g flour
  • 170g fine salt
  • Large handful of rosemary, thyme, marjoram and oregano, chopped
  • 2 tbsp cumin seeds
  • For the Dressing
  • 4 tbsp tahini
  • 1 lemon, juice only
  • 1 crushed garlic clove
  • 2 tsp olive oil
  • Preheat the oven to 160C. Rub the celeriac with the tahini, then whizz the flour, herbs, cumin seeds and salt in a food processor. Pour in up to 200ml water - while the motor is running - to make a firm dough, then briefly knead until you can roll into a disc large enough to wrap the celeriac. Wrap the celeriac to enclose completely, then bake in the oven for 2 hours.
  • Make the dressing by whisking all the ingredients in a small bowl, adding a splash of water to make it a drizzling consistency. When the celeriac is ready, cut open the dough with a bread knife, and carve the celeriac into slices. Drizzle with the dressing, and serve with steamed greens or lentils.
2 hrs 30 mins
4 serving

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