RACHEL LETT
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.
Courgette, Mint & Roasted Celery Salad
SERVES 6
1 head of celery
50g pumpkin seeds
1/2 lemon or 1 lime juiced
3 tablespoons olive oil
2 courgettes
2–3 tablespoons mint chopped
100g hard salty cheese grated like manchego; parmesan or cheddar
90g rocket
salt & pepper
Ingredients
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.