Celeriac and Pea Shoot Salad

Serves 2.


  • Half a celeriac
  • Bunch of pea shoots
  • Handful of parsley
  • Half a soft goats cheese log
  • Half a lemon
  • Tbsp poppy seeds
  • Olive oil
  • Salt & pepper
  • Method

  • Grate the celeriac, roughly chop the pea shoots and parsley and mix in a bowl with the poppy seeds.
  • Grate the rind of half a lemon in to the mix, and add the juice of half a lemon.
  • Drizzle with (I used Greek extra virgin) olive oil and mix well
  • Add some crumbled goats cheese and serve
  • I served the salad with fat chick peas  in fresh pesto and some smoked tofu, marinaded in lemon peel and black pepper and then shallow fried to make it crispy.

    Actually I didn’t use pea shoots, I used an unknown veg from the Indian grocer at Crown Point which looks like a  cross between pea shoots and clover and tastes like a cross between pea shoots and spinach. It has pretty yellow flowers too.



    Chick pea aside:
    If using tinned, always use cheap Asian brand, not supermarket bullets, the cheap ones are nice and fat. Or you could spend £4 on some fancy Italian ones in a glass jar, but that would be stupid when you can get lovely fat chick peas in tins, 4 for a pound, in the corner shop.