Roast Celery With Chickpeas And Soft-Boiled Eggs

Roast Celery With Chickpeas And Soft-Boiled Eggs

The warmer weather means: SALAD. I am always on the look out for new ideas for salad combinations. This recipe is from the fantastic Waitrose website, which has a vast catalogue of affordable recipe ideas. I don’t think I have ever used roasted celery in a salad before, and it was a great discovery.


  • 1 head of celery, trimmed
  • 4 eggs
  • 3 tbsp extra virgin olive oil, plus extra to serve
  • 400g can chickpeas, rinsed and drained
  • 1 red onion, thinly sliced
  • 2 tbsp capers, drained
  • 2 tbsp sherry vinegar, plus extra to serve
  • 1 tsp ground cumin
  • 90g rocket


Preheat the oven to 200˚C, gas mark 6. Remove the celery leaves and retain for building the salad later. Cut the celery stalks on an angle into two-inch lengths. Put the celery sticks into a large pan of boiling salted water, bring back to the boil and simmer for five minutes. Use a slotted spoon to transfer the celery to a bowl.

Meanwhile, put the blanched celery in a roasting tin with the olive oil and season. Roast for fifteen minutes, then add the chickpeas, onion, capers, vinegar and cumin. Season the mixture and toss together.

Return to the oven for another 10 minutes, until the celery is golden and mostly tender.

Meanwhile, add the eggs to boiling water and cook for six minutes. Drain and plunge the eggs into cold water. Once cool, peel and halve.

Layer the rocket, reserved celery leaves and roasting tin contents on a large serving dish, with the eggs tucked in among the leaves. Drizzle over a little more olive oil and sherry vinegar. Season to taste and serve immediately.

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