Celeriac Shawarma with Green Tahini

This is so YUM. You’ll keep making these soft, pillowy flat breads all the time too.

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Celeriac Shawarma with Green Tahini

Serves 4

INGREDIENTS

Flatbread

250g wholemeal spelt flour
1 tsp active dried yeast
1 tsp salt
3 tbs plain yoghurt
2 tbs extra virgin olive oil
150 - 180ml of warm water

1 medium sized celeriac, skin removed, halved thinly sliced
2 tbs olive oil
Juice of 1 lemon
2 garlic cloves, crushed
1 tbs honey
2 tsp sesame seeds
1 tsp smoky paprika
1 tsp cumin, ground
1 tsp coriander, ground
salt and pepper to season

Green Tahini

1 cup fresh coriander leaves
1/2 cup tahini
1/2 avocado
1 tsp cumin, ground
Juice of 1 lemon
sea salt to taste
1/4 cup water

1 Lebanese cucumber, sliced
1/2 iceberg lettuce, chopped

DIRECTIONS

Begin with the flat bread. Whisk together the flour, yeast and salt in a large bowl. Combine the yoghurt, olive oil and warm water and add to dry mix and combine. Once it has come together, stop mixing and form a ball. Transfer to a clean oiled bowl (it will be sticky) cover with a tea towel and rest for 1 - 1.5 hours or until double in size.

Dust a work surface with extra flour and divide dough into 6 equal portions (you will need quite a bit of extra flour as the dough is really sticky. Press the dough out with the heel of your hand to form a round shape about the size of a side plate. Heat a small nonstick pan - dry (no oil) and cook the flat breads for a minute on each side. They need to be soft and pliable, yet golden. If you overcook them they will harden too much.

Marinate the celeriac in all the ingredients listed and preheat oven to 200C.

Put all of the green tahini ingredients into a food processor and blitz until smooth.

Spread out the marinated celeriac on a baking tray and cook for 25 minutes or until slightly charred.

To serve, lather the flat breads in green tahini and top with the roasted celeriac, cucumber and lettuce.