A speedy midweek meal
First, make the pickled red onion. Slice the red onion thinly and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved, then pour the mix over the red onion slices. Allow to cool before storing in a jar.
Preheat the oven to 200 degrees. To a large mixing bowl add the cumin, coriander, chilli powder, fajita spice and a sprinkle of salt. Add the oil and stir with a spoon to combine. Peel the celeriac and cut into finger-size chunks. Now add the celeriac chunks to the bowl and mix with your hand, coating the celeriac evenly in the oil and spice mix. Spread on to a baking tray and roast at 200 degrees for 20-25 minutes.
While the celeriac is in the oven, make the salsa verde. Roughly chop the herbs and add to a blender along with the red wine vinegar, capers, garlic cloves, olive oil, lemon juice, and a pinch of salt and blend for 10-15 seconds. To serve, spoon a heaped tablespoon of Greek-style vegan yoghurt on to each flatbread and spread it. Add some roasted celeriac and a spoon of the juices from the tray, followed by the pickled red onions and a spoon of salsa verde. Finish with a sprinkle of vegan cheese and some fresh mint leaves.
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