To use up some leftovers, I was wondering how this combination would work:
Roasted celeriac and feta tossed with the pomegranate-walnut salsa (subbing sherry vinegar for the red wine vinegar) in this Ottolenghi recipe:
Naturally I would omit the halloumi and chicory. For some reason, my brain isn't processing well enough to decide if this combo would work. Any thoughts?
I don't want to use raw celeriac as I'd like something less salad-y and more side-y.
Any input appreciated; my fridge will thank you!