I’ve used peanut butter to make the houmous more accessible on a budget, but you can absolutely swap in tahini for a more traditional version.
Jamie's Feasts for a Fiver
By Jamie Oliver
50 mins
Not Too Tricky
serves 4
About the recipe
It’s time to shine a light on a veggie that’s underloved and underutilised – welcome to the wonderful world of celeriac! I’m giving you an easy way of hasselbacking it to create deep flavour and really exciting texture. This is sociable food, served up on a budget.
Recipe From
Ingredients
1 celeriac (600g)
2 red onions
3 tablespoons shawarma spice mix
olive oil
red wine vinegar
300g self-raising flour, plus extra for dusting
½ a bunch of fresh coriander (15g)
1 fresh red chilli
1 x 400g tin of chickpeas
1 tablespoon crunchy peanut butter
½ a small clove of garlic
1 lemon
200g red cabbage
Top Tip
This is a great vegan-friendly recipe, but you can always inter-thread some chicken with the celeriac and onion if you’ve got someone who wants meat, too.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub the celeriac (there’s no need to peel it), removing any tough bits. Slice into quarters, then cut each quarter into 3. Peel and halve the onions, then slice each half into 3.
- Starting with a piece of onion, carefully thread and divide the veg between 4 large metal skewers, so each skewer has 3 pieces of onion and 3 pieces of celeriac.
- On a board, carefully slice the celeriac pieces at just under ½cm intervals all the way along, so that when you slice down, the skewer stops the blade from cutting all the way through. Flip and repeat on the other side.
- Sprinkle the shawarma spice mix into a large roasting tray. Add 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar, season with black pepper, then mix, loosening with a splash of water, if needed.
- Add the veg skewers to the tray and toss well, rubbing the spice mix into all the cuts and slices. Roast for 40 minutes, or until sticky and caramelised, turning occasionally.
- For the flatbreads, tip the flour into a large bowl with a good pinch of salt, then gradually whisk in 150ml of water and 1 tablespoon of olive oil. When it becomes tricky to mix with a fork, use clean hands to knead for 1 minute into a smooth dough. Divide into 4, roll each piece into a ball, then rest for a few minutes.
- Pick half the coriander leaves into a bowl of iced water. Trim and finely slice most of the chilli (deseed if you like), add it to the bowl, and set aside.
- For the houmous, tip most of the chickpeas and most of the juice into a blender (or you could use a pestle and mortar). Add the peanut butter, peeled garlic, remaining coriander (stalks and all), and the remaining chilli. Finely grate the lemon zest and put aside, then squeeze in half the lemon juice (save the rest, to serve). Season with salt and pepper, then blitz until silky-smooth, adding more chickpea juice to loosen, if needed.
- Taste and adjust the seasoning, then scrape into a bowl. Drizzle over 1 tablespoon of oil, finely scatter over the reserved lemon zest and chickpeas.
- Coarsely grate or shred the red cabbage into a bowl, toss with 2 tablespoons of vinegar and a small pinch of salt, then set aside.
- On a clean, flour-dusted surface, roll out the flatbreads as thinly as possible. Place a non-stick frying pan on a high heat and cook them one at a time for 1 minute on each side, or until golden and puffed up, wrapping in a clean tea towel to keep warm until needed.
- Spread the flatbreads with houmous, pile on the cabbage pickle, carve over the caramelised vegetables from the skewers, then add a squeeze of lemon juice. Drain and scatter over the coriander leaves and sliced chilli, to finish.
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