Like hummus? Try this. Ottolenghi inspired, this puree is the perfect marriage of earthy, creamy & nutty flavours. Topped with harissa coated scallops, this North African spice paste works particularly well with this Middle-Eastern puree. Served best with a crunchy salad, Kohlrabi, Basil & Truffle Salad for instance…
- LEVEL: Easy
- Prep: 25 Mins
- Cook: 25 Mins
- SERVES: 2
- Dairy Free
- Gluten Free
*I would suggest purchasing the Belazu, Rose Harissa, £4.35 (https://www.belazu.com/)
*The puree can be made ahead and refrigerated.
2 tbsp. olive oil
1 white onion, roughly diced
2 garlic cloves, roughly chopped
2 bay leaves (fresh or dried)
1 large celeriac, peeled and cut roughly
500ml chicken stock (vegetable stock also works, but I prefer a slightly more meaty flavour)
3 tbsp. tahini paste (Al Arz preferable)
2 tbsp. lemon juice
1 tsp. lemon zest
1tsp. ground cumin
sea salt (to taste)
ground black pepper (to taste)
15g coriander, roughly chopped, to garnish
1. Start with the puree. On a medium heat, add 1 tbsp. of olive oil to a medium saucepan. Then add the onions, and fry until soft and almost golden (approx. 6 minutes). Next, add the garlic and bay leaves, fry for a further 2 minutes before adding the chopped celeriac. Stirring frequently, fry the celeriac for a further 10 minutes, before adding the stock.
2. Pour in the stock, bring to the boil and then simmer. Cook until the celeriac is soft (approx. 15-18 minutes).
3. When the celeriac is cooked, take of the heat, remove the bay leaves and pour the mixture into a food processor/ blender. Whizz until the mixture is smooth. Then add the remaining ingredients – tahini, 1 tbsp. lemon juice, 1 tbsp. zest, cumin, sea salt & black pepper. Done.
4. Onto the Scallops. Start by coating the scallops in harissa paste. Then, heat a frying pan (or griddle) until smoking hot, add 1 tbsp. olive oil and add the scallops. Depending on the scallop size, cook for approx. 1 minute, turn and cook for a further 30 seconds. Pour over the remaining lemon juice and away you go…
5. To serve, spread the puree thickly on a large plate, top with the scallops and scatter over coriander leaves.
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