Celeriac, satsuma, pear, fennel and red cabbage

I first enjoyed the combination of chilled cooked celeriac with tangerines and pear in Istanbul at Muzedechanga – a gorgeous terrace restaurant nestled on the Bosphorus that I’ve been a consultant to for many years, along with its sister restaurant Changa. It serves contemporary versions of traditional dishes, as well as fantastic new dishes created by its owners, Tarik and Savas. I’ve served the salad as part of a starter or main course with grilled (broiled) mackerel or some spiced lamb c