Per	100g	Serving (318g)
Energy (Kj)	475 kJ	1509 kJ
Energy (kcal)	114 kcal	363 kcal
Fat	6.7g	21g
of which saturates	0.9g	2.9g
Carbohydrates	7.3g	23g
of which sugars	1.9g	5.9g
Fibre	3.9g	12g
Protein	4.2g	13g
Salt	0.5g	1.6g

Step 1

Pre heat the oven to 180C fan

Step 2

Wash the celeriac well, cut the top and bottom and peel the skin with a sharp knife. Slice steaks around 2 cm thick. Keep the leftovers for soups and stews. Score every steak with a sharp knife and place them on a baking tray

Step 3

Mix the marinate – 2 tbsp olive oil, 1 tbsp zaatar and the juice of ½ lemon

Step 4

Brush the marinade over both sides of the steaks and roast for around 10 min. After the 10 min mark, check the doneness and brush the remaining marinade over the steaks. Return to the oven until steaks are thoroughly cooked and nicely caramelized

Step 5

In the meantime, make the sauce – drain and pat dry the peppers, lightly toast the almond meal, peel the garlic clove and add everything into a blender. Add 2 tbsp of olive oil, a generous glug of good red wine vinegar, salt and pepper to taste, ancho chili flakes and a handful of fresh flat leaf parsley. Blend everything for a creamy texture

Step 6

For the chimichurri drizzle – mix half a bunch of parsley and coriander each and cut finely. Add a finely cut red fresh chili (deseeded for less heat), 3 tbsp vinegar, good pinch of salt and 3 tbsp olive oil. Mix well and set aside

Step 7

Heat a pan with 2 tbsp of olive oil, add a can of cannellini beans and heat thoroughly, add the romesco sauce and mix well

Step 8

Plate the dish – on a shallow plate spread 1/3 of the romesco cannellini, place a celeriac on top and drizzle with tahini sauce. Sprinkle generously with flaked almonds and fresh mint and enjoy immediately