A substantial salad with deep savoury flavours from charred celeriac and sweetness from caramelised onions. We marinade the veg here in a punchy mix of thyme, chilli and our Oak Smoked Water, which means the salad will be delicious whether you griddle it inside or BBQ it in the garden.
The recipe works really well with super fresh onions, with tops that are still green and crisp. but spring onions will work just as well if you can’t get them.
Serves 4 as a starter or 2 as a main course
1 small celeriac, peeled and cut into thick slices
4 fresh onions with green tops (or 8 spring onions)
1/2 red chilli, sliced
1 tbsp Oak Smoked Water
1 small bunch of thyme, chopped
Extra virgin olive oil
100g feta, crumbled
Pure Sea Salt
Freshly ground black pepper
2 big handfuls of peppery salad leaves
1 handful of radishes, sliced (optional)
Make a marinade by combining the chopped thyme, red chilli, smoked water, the juice of half a lemon and 1 tbsp of olive oil.
Massage the marinade into the celeriac and onions and allow to stand for at least 30 minutes.
On a medium hot barbecue or griddle pan place the celeriac and begin to cook, turning regularly. Keep a close eye on them you want them to cook through to the middle without burning, this may take up to 15 minutes. When the celeriac has begun to soften a little add the whole onions to the barbecue.
Once both the celeriac and onions have taken on a good amount of colour set them to one side.
Assemble the salad on a large plate for people to share. Tear the celeriac into chunks, slice the onions into more manageable pieces and arrange on the plate with the leaves and feta.
Squeeze the other half a lemon onto the salad alongside a good drizzle of extra virgin olive oil. Season well and finish with the radishes.
Image: Jess Lea-WIlson
Recipe: Sam Lomas