Roast Celeriac, Fennel and Orange Salad
This salad somehow manages to be both filling and fresh. The zingy orange is a classic with the crisp and delicately-flavoured fennel, while the feta adds a touch of creaminess. Best served while it is still warm. You can mix in some salad leaves too, for added greenery. Ingredients: 1 celeriac 1 onion (optional) 200g spelt (bulghur wheat or pearl barley work well, too) 1 fennel bulb 3 oranges Half a block of feta 1 tsp coriander seeds Method: Peel and chop the celeriac and onion, then toss in some oil and spices. You could try cumin or a spice mix such as garam marsala or ras el hanout. Roast for 30 minutes in a hot oven. Cook the spelt in boiling water for 25 minutes, then drain. Thinly slice 1 fennel bulb. Peel and slice two of the oranges. Chop half a block of feta. Toast and crush the coriander seeds. Place everything in a large bowl, then drizzle with around 1 tbsp of the juice from the last orange and some olive oil. Mix everything together, serve and enjoy
