This recipe is designed to serve 4 people and is suitable for both lunch and dinner. It will require 30 minutes of preparation time and an additional 30 minutes to cook.
To begin with the pickled onions, you will need the following ingredients:
– 2 peeled and sliced red onions,
– 150ml of red wine vinegar,
– 50g of caster sugar.
Next, the recipe for the celeriac requires:
– ½ tablespoon of cumin powder,
– ½ tablespoon of coriander powder,
– 1 teaspoon of chilli powder,
– 1 tablespoon of fajita spice blend,
– 2 tablespoons of vegetable oil,
– 1 whole celeriac.
The salsa verde, will need:
– 50g of flat parsley,
– 25g of mint,
– 25g of basil,
– 3 tablespoons of red wine vinegar,
– 1 tablespoon of capers,
– 2 roughly chopped garlic cloves,
– 120ml of olive oil,
– Juice of half a lemon.
To conclude, you will need to serve with :
– 4 heaped tablespoons of vegan Greek-style yoghurt,
– 4 flatbreads,
– 120g of vegan feta or cheddar,
– Fresh mint leaves.
For the pickled onions, thinly dice the red onions, and place into a bowl. Simultaneously, add the red wine vinegar and sugar into a small pot along with a dash of salt, heating until the sugar has fully dissolved. Pour this hot mixture over the sliced onions, letting it cool before conserving in a jar.
Preheat your oven to 200 degrees and combine the cumin, coriander, chilli powder, and fajita spice in a large bowl. Add in the oil, mix well, then incorporate the peeled celeriac, previously cut into finger-sized pieces. Ensure the celeriac is coated evenly in the oil and spice mix, then spread on a baking tray and roast in the oven for 20-25 minutes.
As the celeriac is cooking, prepare the salsa verde. In a blender, combine the roughly chopped herbs, vinegar, capers, garlic, olive oil, lemon juice, and a sprinkle of salt. Blend this together for approximately 10-15 seconds.
Begin by ladling a generous spoonful of vegan Greek yoghurt onto each flatbread, making sure to distribute it evenly. Follow this by layering on the roasted celeriac and drizzling some tray juices atop. Next, scatter pickled red onions and a dollop of salsa verde over the bread. Complete the dish by scattering vegan cheese over it and garnishing with fresh mint leaves.