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Ingredients
- For the pickled onions:
- 2 red onions, peeled and sliced
- 150ml red wine vinegar
- 50g caster sugar
- For the celeriac:
- ½tbs cumin powder
- ½tbs coriander powder
- 1tsp chilli powder
- 1tbs fajita spice blend
- 2tbs vegetable oil
- 1 celeriac
- For the salsa verde:
- 50g flat parsley
- 25g mint
- 25g basil
- 3tbs red wine vinegar
- 1tbs capers
- 2 garlic cloves, roughly chopped
- 120ml olive oil
- Juice of half a lemon
- To serve:
- 4tbs (heaped) vegan Greek-style yoghurt
- 4 flatbreads
- 120g vegan feta or cheddar
- Fresh mint leaves
- First, make the pickled red onion. Slice the red onion thinly and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved, then pour the mix over the red onion slices. Allow to cool before storing in a jar.
- Preheat the oven to 200 degrees. To a large mixing bowl add the cumin, coriander, chilli powder, fajita spice and a sprinkle of salt. Add the oil and stir with a spoon to combine. Peel the celeriac and cut into finger-size chunks. Now add the celeriac chunks to the bowl and mix with your hand, coating the celeriac evenly in the oil and spice mix. Spread on to a baking tray and roast at 200 degrees for 20-25 minutes.
- While the celeriac is in the oven, make the salsa verde. Roughly chop the herbs and add to a blender along with the red wine vinegar, capers, garlic cloves, olive oil, lemon juice, and a pinch of salt and blend for 10-15 seconds.
- To serve, spoon a heaped tablespoon of Greek-style vegan yoghurt on to each flatbread and spread it. Add some roasted celeriac and a spoon of the juices from the tray, followed by the pickled red onions and a spoon of salsa verde. Finish with a sprinkle of vegan cheese and some fresh mint leaves.
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