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.
Ingredients:
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
Dressing:
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.
Eaten with:
Chicken and chips, or make with buttermilk as Zoe did, and eat with Harissa chicken and kale!
Dinner Document 