Celeriac remoulade with pumpkin seeds

Celeriac remoulade is a classic. The very taste of French holidays, and, in our opinion, not made enough on UK shores. Obviously homemade mayonnaise takes this up a notch, but it’s not something we make outside special occasions in our house, so we like to use yogurt for a lighter taste. Salting the celeriac for an hour or so cures the vegetable before you dress it, seasoning it from the inside out, and helping it retain that satisfying crunch.