Celeriac steaks with sweet, sticky date and Baharat spiced lentils
Serves 2
Ingredients
1 celeriac peeled and cut into 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
Paste
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
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
Dressing
1 tbsp of pomegranate molasses
1 tbsp white wine vinegar
2 tbsps of the Governor EVOO
Method
- Preheat the oven to 180°c, Gas mark 4
- Brush the celeriac steaks with olive oil 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 halfway.
- Place all the ingredients for the paste into a blender and blitz adding in a little water if needed
- Add 1 tbsp of olive oil into a large saucepan. Add the onion, celery and carrot and cook until softened 15mins (add a little water to prevent sticking)
- Add in the paste and stir to coat, add in the rest of water and simmer for 5 mins. Add the lentils and warm through.
- To make the dressing simply whisk all the ingredients together.
- Serve the lentils topped with the celeriac steaks, sprinkle over the pomegranate seeds, coriander and drizzle over the dressing.
February 17, 2021
Other Posts
BOLD is coming to The Sidings, Waterloo for FREE public viewing ✨️
BOLD is coming to The Sidings, Waterloo for FREE p...
March 20, 2024
SHOOT4PINK celebrity netball at The Headliner
SHOOT4PINK celebrity netball at The Headliner...
March 11, 2024
“One Lump or Two?” - a brand new podcast
“One Lump or Two?” - a brand new podcast...
February 02, 2024