Name: Gnarly Celeriac Shawarma
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 600 g celeriac (scrubbed, tough bits removed, halved and finely sliced into strips); 2 tbsp shawarma spice blend (heaped); 2 tbsp red wine vinegar; 300 g red cabbage (coarsely grated or shredded); 300 g jalapeno (sliced, from a jar, juice and all); 15 g fresh coriander (½ a bunch, stalks and all, most for sauce, some for garnish); 1 pinch sea salt (small pinch of); 1 pinch black pepper (pinch of); 300 g self raising flour (plus extra for dusting); 150 ml water; 3 tbsp olive oil; 1 pinch salt (good pinch of); 4 tbsp hummus

Instructions

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1

Preheat the oven to 200°C/400°F/gas 6.
2

Scrub the [celeriac], removing any tough bits, then halve and finely slice into strips. Rub the [celeriac] with the shawarma spice blend (2 tbsp), a black pepper (1 pinch) and red wine vinegar (1 tbsp).
3

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.
4

Coarsely grate or shred the red cabbage (300 g) into a bowl, toss with a sea salt (1 pinch) and red wine vinegar (1 tbsp) and set aside.
5

Tip the jalapeno (300 g) (juice and all) into a blender, then blitz with most of the fresh coriander (15 g) (stalks and all) until silky smooth. Pour back into the jar – it will keep happily in the fridge for up to 1 week.
6

To make the flatbreads, tip the self raising flour (300 g) into a large bowl with a salt (1 pinch), then gradually whisk in water (150 ml) and olive oil (2 tbsp). 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.
7

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).
8

Spread the flatbreads with hummus (4 tbsp) and pile on the cabbage pickle. Carve over the caramelised [celeriac] from the skewer, scatter over the remaining [fresh coriander] leaves, and drizzle over a little green sauce.