Middle Eastern Roasted Celeriac and Lentil Salad | With Tahini Dressing and Almonds
(0)
45 min
Under an hour
Kifli Kukták
Különleges és laktató közel-keleti ihletésű főételsaláta: fűszeres római köménnyel aranybarnára pirított édeskés zellerkockák találkoznak a fehérjedús lencsével, krémes citromos tahiniöntettel, sós fetával és roppanós pirított mandulával.
Preparation method
Preheat the oven to 200 °C (180 °C fan). Peel the celeriac and cut it into even cubes of about 1.5 cm.
Toss the celeriac cubes with 2 tablespoons of olive oil, ground cumin, half a teaspoon of salt, and freshly ground black pepper. Spread them out on a baking tray lined with baking paper, then roast for 25-30 minutes until golden brown, caramelized, and tender.
While the celeriac is roasting, toast the flaked almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, then set aside to cool.
Chef's tip
Tahini may seize and thicken at first when mixed with water, but with continuous stirring, it quickly turns into a gorgeous, smooth, and silky dressing. If you find it too thick, add another teaspoon of cold water!
This also makes a fantastic lunch for the next day: the celeriac and lentils absorb the aromatic spiced flavours of the tahini and lemon beautifully, making it perfect boxed up for meal prep.
Ingredients
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