Gochujang-glazed celeriac with black beans & green salsa - Good Food Middle East

Ingredients

• handful of sea salt flakes (about 25g)
• 1 medium celeriac (about 750g), peeled, halved and cut into 3cm-thick wedges
• sunflower oil, for frying
• 1-2 shallots, finely sliced
• 2 tbsp gochujang paste
• 50g salted butter
• 3 tsp honey
• 1 orange, juiced
• 2 tsp cornflour
• 1 tbsp sesame seeds
• 2 tbsp olive oil
• ½ tsp cumin seeds
• 1 bay leaf
• 1 onion, chopped
• small bunch of coriander, stems finely chopped and leaves reserved
• pinch of ground coriander
• 400g can black beans, undrained
• ½ lime, juiced
• 1 green apple, cored and roughly chopped
• ½ green chilli, deseeded
• 1 tbsp pumpkin seeds, toasted
• 1 tbsp olive oil