Ingredients
14 total- 500 g of salt
- 4 bay leaves, roughly chopped
- 0.5 lemon, juiced
- 60 g of baby kale
- 100 g of pomegranate seeds
- 50 g of walnut halves, toasted
- 30 g of pumpkin seeds, toasted
- 500 g of celeriac
- 2 large egg whites
- 3 sprigs of rosemary, roughly chopped
- 1 pink lady apple, cored and sliced into thin half moons
- 1 tbsp of extra virgin olive oil, to serve
- 2 tbsp of walnut oil
- 1 tbsp of cider vinegar
Method
7 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6 and line a roasting tin with foil.
Step 2
To make the celeriac: Slice the bottom off the celeriac to make a flat base; place it in the roasting tin.
Step 3
In a clean, dry mixing bowl add the egg whites and whisk until they form soft peaks. Add the salt and herbs and mix into a very thick paste.
Step 4
Cover the celeriac all over with the paste to make an airtight casing (the celeriac will steam inside the crust). Place the tray in the oven and bake for 2 hrs.
Step 5
To make the salad: Toss the apple in a salad bowl with the lemon juice, to stop it browning. Add the baby kale, pomegranate, toasted nuts and seeds.
Step 6
Mix the oil and vinegar together with some seasoning; set aside ready to dress just before serving.
Step 7
Once the celeriac has had 2 hrs, take it out of the oven. Carefully remove the top of the crust and with a spoon start to scoop out the celeriac into a serving dish (or serve it from the crust). Give it a good drizzle of extra virgin olive oil and a sprinkle of sea salt. Dress the salad and serve.