Yotam Ottolenghi’s sweet and sour celeriac and swede

  • Preparation time: 20 minutes plus resting

Serves: 6


  • 100 g dried sour cherries
  • 2 tsp caster sugar
  • 2 garlic cloves, crushed
  • 3 tsp Dijon mustard
  • 4 tbsp sunflower oil
  • 4 tbsp olive oil
  • 1 tsp cider vinegar
  • 4 tbsp lemon juice
  • 50 g capers, drained and roughly chopped
  • 4 tbsp roughly chopped dill
  • 4 tbsp roughly chopped flat leaf parsley
  • 250 g swede, peeled and thinly sliced
  • 250 g celeriac, peeled and thinly sliced


  1. Place the sliced celeriac and swede in a mixing bowl. Add all the rest of the ingredients and use your hands to mix everything together thoroughly. Massaging the vegetables a little will help them absorb the flavours. Add salt and pepper to taste. You might also want to add extra sugar and vinegar.
  2. Allow the salad to sit for 1 hour so the flavours can evolve. It will keep for up to 2 days in the fridge. Add more herbs just before serving, for a fresher look.