Subscriber OnlyRecipes

Celeriac flatbread with all the trimmings

Serves: 4
Course: Lunch, Dinner
Cooking Time: 30 mins
Prep Time: 30 mins
  • For the pickled onions:
  • 2 red onions, peeled and sliced
  • 150ml red wine vinegar
  • 50g caster sugar
  • For the celeriac:
  • ½tbs cumin powder
  • ½tbs coriander powder
  • 1tsp chilli powder
  • 1tbs fajita spice blend
  • 2tbs vegetable oil
  • 1 celeriac
  • For the salsa verde:
  • 50g flat parsley
  • 25g mint
  • 25g basil
  • 3tbs red wine vinegar
  • 1tbs capers
  • 2 garlic cloves, roughly chopped
  • 120ml olive oil
  • Juice of half a lemon
  • To serve:
  • 4tbs (heaped) vegan Greek-style yoghurt
  • 4 flatbreads
  • 120g vegan feta or cheddar
  • Fresh mint leaves
  1. First, make the pickled red onion. Slice the red onion thinly and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved, then pour the mix over the red onion slices. Allow to cool before storing in a jar.
  2. Preheat the oven to 200 degrees. To a large mixing bowl add the cumin, coriander, chilli powder, fajita spice and a sprinkle of salt. Add the oil and stir with a spoon to combine. Peel the celeriac and cut into finger-size chunks. Now add the celeriac chunks to the bowl and mix with your hand, coating the celeriac evenly in the oil and spice mix. Spread on to a baking tray and roast at 200 degrees for 20-25 minutes.
  3. While the celeriac is in the oven, make the salsa verde. Roughly chop the herbs and add to a blender along with the red wine vinegar, capers, garlic cloves, olive oil, lemon juice, and a pinch of salt and blend for 10-15 seconds.
  4. To serve, spoon a heaped tablespoon of Greek-style vegan yoghurt on to each flatbread and spread it. Add some roasted celeriac and a spoon of the juices from the tray, followed by the pickled red onions and a spoon of salsa verde. Finish with a sprinkle of vegan cheese and some fresh mint leaves.

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