My lovely friend Zoe just sent me this recipe that I emailed her a year and a half ago, and that she made last night to go with harissa-rubbed chicken and lemony kale. Zoe didn’t have any yogurt, so substituted it for buttermilk, which apparently worked really well. In my email, I wrote that I ate it with chicken and chips.
grate as much celeriac as you want to eat
(could also add/use carrot, finely-sliced fennel, white cabbage, etc.)
1 finely cut up/grated crisp, tart apple
toasted pumpkin seeds
1 heaped teaspoon, Dijon mustard
1 dessertspoon, natural yogurt
a squeeze of lemon juice
1 dessertspoon, white wine vinegar
1 teaspoon, fennel seeds and ½ clove garlic, pounded together with salt
3-4 dessertspoons, sunflower seed /groundnut oil
salt and pepper
How I made it:
Mix up dressing ingredients and check the seasoning. Mix with celeriac and apple. Top with toasted seeds.
Chicken and chips, or make with buttermilk as Zoe did, and eat with Harissa chicken and kale!