Salt-Baked Celeriac with Tahini
- 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