45 mins
Not Too Tricky
serves 4
About the recipe
Here we’re roasting earthy celeriac until caramelised to really make it sing. With fluffy homemade flatbreads, spicy sauce and a quick red cabbage pickle, this shawarma is veggie comfort food at its finest.
Ingredients
1 celeriac (600g)
2 heaped tablespoons shawarma paste
red wine vinegar
¼ of a red cabbage (300g)
1 x 300g jar of sliced jalapeños
½ a bunch of fresh coriander (15g)
FLATBREADS
300g self-raising flour, plus extra for dusting
olive oil
4 tablespoons houmous
Top Tip
This is a great vegan-friendly recipe, but you can always inter-thread some chicken with the celeriac if you’ve got someone who wants meat, too.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub the celeriac, removing any tough bits, then halve and finely slice into strips. Rub with the shawarma paste, a pinch of black pepper and 1 tablespoon of red wine vinegar.
- Thread the celeriac slices onto 2 large metal skewers, then place on a baking tray and roast for 30 minutes, or until sticky and caramelised, turning occasionally.
- Coarsely grate or shred the red cabbage into a bowl, toss with a small pinch of sea salt and 1 tablespoon of red wine vinegar and set aside.
- Tip the jalapeños (juice and all) into a blender, then blitz with most of the coriander (stalks and all) until silky smooth. Pour back into the jar – it will keep happily in the fridge for up to 1 week.
- To make the flatbreads, tip the flour into a large bowl with a good pinch of salt, then gradually whisk in 150ml of water and 2 tablespoons of olive oil. When it becomes tricky to mix with a fork, use your clean hands to knead for 1 minute into a smooth dough. Cover and rest for a few minutes, then divide into 4 and roll out as thinly as possible into rough squares on a flour-dusted surface.
- Place a non-stick frying pan on a high heat. Cook the flatbreads in the dry pan for 1 minute on each side, or until golden and puffed up (you may need to do this in batches).
- Spread the flatbreads with houmous and pile on the cabbage pickle. Carve over the caramelised celeriac from the skewer, scatter over the remaining coriander leaves, and drizzle over a little green sauce.
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