6
Easy
20 minutes
35 minutes
Preheat the oven to 200°C.
Arrange the tomato halves on a baking tray, sprinkle with sea salt and roast for 20 minutes, drizzling with 1 T olive oil 5 minutes before the end of the roasting time.
Place a large saucepan over a medium to low heat, add the remaining olive oil, shallot, garlic and chilli and gently fry until fragrant. Add the baby marrow and cook until browned slightly.
Add the tomato chunks and chicken stock and simmer for 10 minutes. Remove from the heat and blend to a rough consistency using a hand-held blender.
Serve in deep bowls topped with the roast tomato, with thick slices of seed loaf spread with whole-grain mustardand- celeriac rémoulade on the side.
To make the rémoulade: Combine the mayonnaise, celeriac root, whole-grain mustard and lime juice. Season to taste and sprinkle with the lime zest.
TASTE’s take:
If you are unable to find fresh celeriac, the bottled variety, drained, works just as well.
