Roast Celeriac and Orange Salad
An earthy salad with a seasonal citrus tang - it has all we are after this time of year. Our friend and talented food stylist Adja Mehmet created this hearty dish for us using a combination of simple, seasonal ingredients. The last ingredients of winter and the first of a new year – earthy roasted celeriac, goats cheese for a salty dose of calcium, roasted garlic to help fight colds, oranges (the first sunny treats of a new year) and fresh mint to brighten everything up.
250g celeriac, cut into 1cm chips
5 cloves of garlic, skin on
2 oranges, segmented (reserving the juices)
Large handful of flat leaf parsley, roughly chopped
Large handful of mint leaves, roughly chopped
2 tbsp capers
250g goats cheese
Pulp from 5 garlic cloves
1 tbsp honey
1 tbsp dijon mustard
Reserved juice from segmenting the oranges
Good glug of olive oil
2 tbsp caper juice
Preheat the oven to 200°C. Place the celeriac chips and garlic cloves in a roasting tray, toss in a little olive oil and season well with sea salt. Roast for 35-40 minutes until soft and golden brown and caramelised on the edges. Once cooked, set aside to cool.
To make the dressing, squeeze the pulp from the garlic cloves into a bowl, add the honey and dijon mustard and mix together. Add the caper juice, orange juice and a good glug of olive oil and stir until combined. Taste and season with a little sea salt.
To assemble the salad - toss the watercress, celeriac, orange segments, parsley and mint together in a bowl with half of the dressing. Sprinkle over the capers, crumble over the goats cheese, add a few sprigs of mint to decorate and the salad is ready to serve. Serve with crusty bread.
Food styling and recipe courtesy of Ajda Mehmet.
Makers & Brothers