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 celeriac
- 2 tbsp olive oil
- Flake sea salt, black pepper
- 2 cup buckwheat, soaked in cold water overnight
- Large handful each flat leaf parsley, mint, roughly chopped
- 2 shallots, finely sliced
- ½ cup toasted walnuts, crushed
- ½ cup pomegranate seeds
- 3 tbsp extra virgin olive oil
- Juice 1-2 lemon
- 1 tsp sumac
- ½ cup natural yoghurt
- 1 tsp za’atar
- Preheat an oven to 200C
- 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.
- Meanwhile, blanch the buckwheat in boiling water for 3-4 minutes, drain and rinse under cold running water and drain well again.
- 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.
- Serve with the yoghurt spooned over and finish with the za’atar.