Salt-baked celeriac with tahini

Method

1. Heat the oven to 160°C fan/gas 4. Rub the celeriac with the 1 tbsp each zhoug and tahini. Combine the flour, salt, herbs and cumin seeds in a food processor and whizz until the herbs are finely chopped. With the motor running, pour in enough cold water to form a firm dough (about 200ml). Briefly knead the salt dough on a work surface, then roll out into a disc large enough to fully wrap the celeriac. (To make the dough by hand, finely chop the herbs, then mix in a large bowl with the flour, salt and cumin seeds. Add the water and mix until the dough comes together.)
2. Wrap the celeriac in the salt dough, pinching the dough together underneath to fully enclose it. Put on a baking tray, then bake for 2 hours.
3. Meanwhile, make the tahini dressing. Put all the ingredients in a small bowl, then whisk to combine. Add enough cold water to thin the sauce to a drizzling consistency, then season with salt and more lemon to taste. Cover and set aside.
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4. For the lentil salad, mix the lentils and zhoug in a large bowl with a good glug of olive oil. Toss the leaves, spring onions, herbs and pomegranate seeds with the lentils and set aside until ready to serve.
5. Remove the celeriac from the oven and use a serrated knife to cut away the salt dough (use oven gloves as it will be hot). Discard the dough, then slice the celeriac into wedges and serve with the lentil salad, tahini dressing, a squeeze of lemon and, if you like, more zhoug.