Celery takes on a whole new flavour profile when roasted. Its fresh, crunchy flesh becomes, sweet, soft and full of unami. Try this light, cooling salad for hot, summer days.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
6 as a side
Preheat the oven to 200°C
Slice the celery stalks at a diagonal into 1cm thick strips. Drizzle with a glug of olive oil and season with salt and pepper. Roast for 30 minutes until soft and coloured. Set aside
Roast pumpkin seeds in a dry baking tray for 5–7 minutes, until golden and fragrant. Set aside.
In a large bowl, mix together lemon juice and olive oil with a pinch of salt and pepper. Grate or peel the courgette into ribbons, add to the dressing, along with roasted celery, mint, cheese and rocket. Toss, taste and adjust seasoning.
Serve on a platter and scatter with roasted pumpkin seeds.
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