By Yottam Ottolenghi
Great as a side, or add a little protein for a complete and completely portable meal.
½ cup quinoa
3 tbsp white-wine vinegar
2 tbsp sugar
1 tsp salt
1 red onion, peeled and sliced very thinly
¼ cup olive oil
½ head celeriac
¼ cup lemon juice
2-3 granny smith apples
2 tsp poppy seeds
1 red chilli, sliced thinly on an angle
¼ cup coriander leaves, roughly chopped
Bring a small saucepan of water to a boil, add the quinoa and simmer for 10 minutes. Drain into a fine sieve, run under cold water and then shake well to remove all the water. Leave to cool down.
While the quinoa is on the go, put the vinegar, sugar and salt in a medium mixing bowl and whisk to dissolve. Add the onion and, using your hands, rub the liquid into it. Add the olive oil, stir and set aside to marinate.
Peel the celeriac, cut it into ¼” matchsticks. Place these at once in a large mixing bowl, along with the lemon juice, and stir well – this will help prevent discoloration. Do the same with the apples and add to the celeriac bowl and stir well.
To finish, add the onion and any juices from its bowl to the apple and celeriac mix, then stir in the cooked quinoa, poppy seeds, chili and coriander. Taste and add extra salt, sugar or vinegar, if you need them – you're aiming for a pungent, sweet and sour flavor.