AT A GLANCE
You will need to begin this recipe 1 day ahead.
|01||Preheat oven to 200C. Place chickpeas in an ovenproof pot, cover with 2cm of cold water and add 1 tsp salt and asafoetida. Bring to the boil, skim froth, cover and cook in oven for 2½ hours or until tender, topping up with extra water if necessary. Drain, reserving cooking liquid.|
|02||Rub celeriac with sambal and tahini. Place in a small pan and add 100ml reserved chickpea liquid. Cover with a tight-fitting lid and roast for 2-2½ hours or until tender, adding extra liquid if necessary (level should be 5mm from the bottom). Drain pan juices into a small saucepan and set aside. Cool celeriac to room temperature.|
|03||For salsa, finely dice onion, tomato and chilli and combine with coriander.|
|04||For hummus, cook chickpeas as directed in step 1. Cool to room temperature and process in a food processor with garlic until smooth. Season to taste with sea salt and freshly ground black pepper. Add tahini, process, then add lemon juice and process to combine, thinning with a little reserved liquid if necessary.|
|05||Heat reserved celeriac liquid over low heat, add a heaped tablespoon of hummus and whisk together to a sauce consistency. Season to taste with lemon juice, tamarind water and/or fish sauce, if necessary. Keep warm. Makes 2 cups.|
|06||Halve celeriac lengthways and lay each half flat. Cutting lengthways, remove 3cm from each side and finely dice. Place diced celeriac in a large bowl with chickpeas and two-thirds of the salsa, drizzle with a little ‘ubiquitous dressing’ and toss. Thinly slice remaining celeriac lengthways. Place a tbsp of hummus on each plate, top with salad and arrange celeriac slices, overlapping slightly, around salad. Drizzle with remaining ‘ubiquitous dressing’ and scatter with remaining salsa.|
|07||For the ubiquitous dressing, combine all ingredients except lime juice and fish sauce in a mortar and, using a pestle, pound to a paste, season with lime juice and fish sauce and stir well. The flavour should be sweet, sour, hot and salty. Makes about 120ml.|
Note Phillip Searle makes his own sambal using peanuts, sesame seeds, tamarind, onion and garlic. Also available from Asian or Indian grocery stores.