Home Recipes Vegetarian and Vegetables Ras Al Hanut Whole Roasted Celeriac Recipe with Tabbouleh and Green Tahini Dressing

Ras Al Hanut Whole Roasted Celeriac Recipe with Tabbouleh and Green Tahini Dressing

"This vegan centrepiece is perfect for sharing at a special occasion. Roasting a celeriac whole really intensifies its deliciously earthy...

Ras Al Hanut Whole Roasted Celeriac Recipe with Tabbouleh and Green Tahini Dressing

Ingredients

For the celeriac

2 tbsp Steenbergs ras al haut spice blend
2 tbsp olive oil
2 garlic cloves, crushed
1 medium celeriac, about 900g, peeled

For the tabbouleh

200g bulgur wheat
3 tbsp olive oil
2 lemons, zest and juice
1 cucumber, seeds removed and finely chopped
250g cherry tomatoes, halved
1 pomegranate, seeds
4 spring onions, finely sliced
large handful mint, leaves picked and chopped
large handful parsley, roughly chopped
large handful dill, roughy chopped
2 tbsp Steenbergs za'atar spice blend

For the green tahini dressing

100g organic light tahini
small handful mint, leaves picked
small handful parsley
small handful dill
2 tbsp olive oil
2 lemons, juiced
4 tbsp cold water

To serve

2 tsp Steenbergs ground sumac

"This vegan centrepiece is perfect for sharing at a special occasion. Roasting a celeriac whole really intensifies its deliciously earthy flavour which works perfectly with the Ras Al Hanut spice blend. The tabbouleh is deliciously fresh and the tahini dressing is creamy and refreshing and brings all the elements together."

Many thanks to Gabriella English for the recipe.

Serves 4-6

Prep time: 30 minutes

Cooking time: 1 hour 45 minutes

Method

  1. Preheat your oven to 220°C (200°C fan) gas mark 7. In a small bowl mix together the Ras Al Hanut, olive oil, garlic and season with salt and pepper. Add the celeriac to a high sided roasting tin and rub this mixture all over the celeriac. Pour 100ml just boiled water around the celeriac, cover loosely with foil and roast for 1 hour then remove the foil and continue to roast for 45-50 minutes until browned and tender when a skewer is inserted into the middle.
  2. Meanwhile, make the tabbouleh. Add the bulgur wheat to a medium saucepan, add 400ml water and season with salt and pepper. Bring to a boil then simmer for 12-15 minutes, until all the water is absorbed and the bulgur wheat is cooked. Transfer to a large bowl and add the lemon zest, juice and olive oil. Mix together well and leave to cool before stirring through the remaining tabbouleh ingredients and seasoning with salt and pepper.
  3. To make the tahini dressing, add all the ingredients to a blender and whiz until well combined and a vibrant green colour. Loosen with a little more water if you like and season with salt and pepper.
  4. To serve, scatter the tabbouleh over a large serving plate and add the roasted celeriac in the centre. Drizzle the green tahini dressing over everything and finally scatter the sumac on top before slicing the celeriac up and serving.

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