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Celeriac Salad with Feta | Middle Eastern Oven Delight
(0)
40 min
Quick
Gurkerl Küche
Ein orientalischer Hauptspeisen-Salat voller Aromen: Im Backrohr mit Kreuzkümmel gerösteter Knollensellerie trifft auf Kichererbsen, cremigen Feta, knackige Walnüsse und fruchtige Granatapfelkerne, vollendet mit frischen Kräutern und nussigem Zitronen-Tahini-Dressing.
Ingredients
Preparation method
Roast celeriac & chickpeas in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly peel the celeriac and cut into approx. 1.5 cm cubes. Rinse the chickpeas with cold water in a sieve and pat dry thoroughly with paper towels.
Spread the celeriac cubes and chickpeas onto the baking sheet. Mix thoroughly with approx. 25 ml olive oil, ground cumin, and a pinch each of salt and pepper. Roast in the preheated oven for 25–30 minutes until golden brown and tender, turning once halfway through.
Chef's tip
Delicious warm & cold: This salad tastes wonderful served lukewarm straight from the oven, but is also perfect cooled down for meal prep the next day.
Flavor kick: If you like it extra aromatic, you can sprinkle a pinch of sumac or za'atar over the feta before serving.
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