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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 ⁣

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 
  1. Preheat the oven to 180°c⁣, Gas mark 4
  2. 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. ⁣
  3. Place all the ingredients for the paste into a blender and blitz adding in a little water if needed⁣
  4. 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) ⁣
  5. 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. ⁣
  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. 
Buy your Governor EVOO here: https://thegovernorevoo.co.uk/
Celeriac steaks with sweet, sticky date and Baharat spiced lentils
February 17, 2021

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