Oven roasted celeriac steak with romesco beans

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 2cm thick. Score every steak with a sharp knife and place them on a baking tray.

Top tip: Top tip: keep the leftovers to make soups and stews.

Step 3

Mix the marinade of 2tbsp olive oil, 1tbsp zaatar and the juice of half a lemon.

Step 4

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

Step 5

In the meantime, make the sauce by draining and patting dry the peppers, then lightly toast the almonds, peel the garlic clove and add everything into a blender.

Step 6

Add 2tbsp of olive oil, a generous glug of good red wine vinegar, salt and pepper to taste, chili flakes and a handful of fresh flat leaf parsley. Blend everything together for a creamy texture.

Step 7

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

Step 8

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

Step 9

On a shallow plate, spread a third of the romesco cannellini, place a celeriac on top and drizzle with tahini sauce. Sprinkle generously with flaked almonds, fresh mint and enjoy immediately.