Roast Celeriac with Charred Capsicum Sauce & Hemp Dukkah

Directions:

• 1Preheat the oven to 180°C.
• 2Sit the celeriac on baking paper and tin foil, pour over the vinegar, olive oil and salt and pepper and wrap up.
• 3Put on a baking tray and cook for 1 hour 30 minutes or so until a skewer can slide in and out. This time will change depending on the size of the celeriac, a small one will take closer to 45 minutes.
• 4In the meantime, place the capsicums on the hob on high heat and cook all over until black. They will make crackling sounds but don’t worry this is normal. Keep turning the peppers after a couple of minutes until they are black all over and collapse. Place them In a bowl and put a plate over the top to steam for 5 minutes.
• 5Once the capsicums are cool enough to handle, remove the skins, stem and seeds. Keep any liquids they produce; they're great flavour for the sauce.
• 6Blitz the almonds to a fine crumb. Add the peppers (and any reserved liquids), olive oil, chilli powder, lemon juice and blitz to combine. Add a good pinch of salt and stir through.
• 7Grind thyme, oregano, hemp and coriander seeds to a rough powder. Add a pinch of salt and oil and combine. Set aside.
• 8Once the celeriac is soft, remove from the oven and slice into quarters.
• 9Pour the romesco sauce into your serving dish, top with celeriac, pour over the hemp seed dukkah and top with sprigs of dill.

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