20 minutes prep, 1.5-2 hours to cook

“This show-stopping dish gives celeriac centre stage and speaks to simplicity.

A great dish to serve on its own or alongside anything from roast chicken to fish and beef.”

This recipe was created by Tom Walton.


  1. Preheat an oven to 200C
  2. Place the celeriac on a piece of baking paper which is on a piece of foil. Drizzle with 2 tbsp olive oil, season with salt, pepper then wrap loosely with the baking paper and foil, place onto a baking tray and roast in the oven for 1 ½ – 2 hours, until the celeriac is quite soft and giving way. Allow to cool slightly then tear into 8-10 large pieces. Toss them back with any oil from roasting and lightly season with a little salt and pepper.
  3. Meanwhile, blanch the buckwheat in boiling water for 3-4 minutes, drain and rinse under cold running water and drain well again.
  4. Combine the buckwheat with the herbs, shallots, walnuts, and pomegranate and dress with the juice of 1-2 lemons, extra virgin olive oil, sumac and a little salt and pepper to taste. Add the celeriac and toss through.
  5. Serve with the yoghurt spooned over and finish with the za’atar.

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