Jamie's celeriac shawarma recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the celeriac, removing any tough bits but leaving the skin on, then halve and finely slice into strips. Rub with the shawarma paste, a pinch of black pepper and 1 tbsp of red wine vinegar.
2. Thread the celeriac slices onto metal skewers, then place on a baking tray and roast in the oven for 30 mins or until sticky and caramelised, turning occasionally.
3. Coarsely grate or shred the red cabbage into a bowl, then toss with a small pinch of sea salt and 1 tbsp of red wine vinegar to make a quick pickle.
4. Tip the jalapeños, juice and all, into a blender, then blitz with most of the coriander, stalks and all, until silky smooth. Pour back into the jar – it will keep happily in the fridge for up to a week for jazzing up future meals.
5. To make the flatbreads, put the flour in a large bowl with a good pinch of salt, then gradually whisk in 150ml of water and 2 tbsp of olive oil. When it becomes tricky to mix with a fork, use your clean hands to knead for 1 min into a smooth dough. Cover and rest for a few minutes, then divide into 4 and roll out on a flour-dusted surface into rough squares, as thin as you can go. Place a nonstick frying pan on a high heat. Cook the flatbreads one at a time in the dry pan for 1 min on each side or until golden and puffed up.
6. Spread the flatbreads with houmous and pile on the cabbage pickle. Remove the caramelised celeriac from the skewers and scatter it over along with the remaining coriander leaves. Drizzle over a little green sauce, to taste.

Tip: This is a great vegan-friendly recipe, but you can always inter-thread some chicken with the celeriac if you’ve got someone who wants meat too.

See more Jamie Oliver recipes