Celeriac steaks with sticky date and spiced lentils

These celeriac steaks make a deliciously healthy midweek meal.

Celeriac has become one of my favourite vegetables. Its subtle sweet, nutty flavour is best enjoyed by simply roasting it with a splash of our extra virgin olive oil. I have served these steaks on a bed of spiced, sticky lentils.

If you haven’t tried celeriac before do give it a try as it might surprise you. ⁣

Serves 2

Ingredients

• ⁣1 celeriac peeled and cut into 4 thick slices ⁣
• 1 carrot, finely diced ⁣
• 1 red onion, finely diced⁣
• 1 stick celery, finely diced ⁣
• 1 can of black or green lentils ⁣
• 2 tbsps finely chopped coriander ⁣
• 400ml vegetable stock ⁣
• 1 tbsp of the Governor Extra Virgin Olive oil ⁣

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For the Paste ⁣

• 6 medjool dates ⁣
• 2 cloves garlic ⁣
• 1 inch of ginger, grated
• 2 tsps tamarind paste ⁣
• 1 tsp of baharat spice ⁣
• 1 tbsps the Governor EVOO⁣

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For the dressing

• 1 tbsp of pomegranate molasses ⁣
• 1 tbsp white wine vinegar ⁣
• 2 tbsps of the Governor EVOO ⁣

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Method

1. Preheat the oven to 180°c⁣, Gas mark 4
2. Brush the celeriac steaks with EVOO and ⁣place them on a baking sheet lined with parchment paper, sprinkle over a pinch of sea salt and roast in the oven for 1 hour turning them halfway. ⁣
3. Place all the ingredients for the paste into a small blender and blitz. Add in a little water to loosen.
4. Add 1 tbsp of EVOO into a large saucepan. Add the onion, celery and carrot and cook until softened 15mins, you can add a little water to prevent sticking. ⁣
5. Stir in the paste, add in the rest of water and simmer for 5 mins. Add the lentils and warm through. ⁣
6. To make the dressing simply whisk all the ingredients together⁣.
7. Serve the lentils topped with the celeriac steaks, sprinkle over the pomegranate seeds, coriander and drizzle over the dressing.