Middle Eastern Oven-Roasted Celeriac Salad with Feta | Aromatic Autumn Delight

Preheat the oven to 200 °C top/bottom heat. Thoroughly peel the celeriac and cut it into bite-sized cubes, approx. 2 cm in size. Rinse the chickpeas in a sieve with cold water and drain well.

Spread the celeriac cubes and chickpeas onto a baking tray lined with baking paper. Toss with 2 tbsp extra virgin olive oil, ground cumin, a pinch of fine salt, and ground black pepper. Roast in the preheated oven for approx. 25–30 minutes until golden brown and tender, turning once halfway through.

Meanwhile, for the dressing, finely chop or mince the garlic. Wash the organic lemon with hot water, finely grate some zest, and squeeze out the juice. Whisk the tahini with lemon juice, a little lemon zest, garlic, the remaining olive oil, and 2–3 tbsp of lukewarm water until creamy. Season to taste with salt and pepper.