Celeriac steaks with salsa verde

Ingredients | serves 4 | total time 30 mins

2 tbsp olive oil • 1 tsp Cooks’ Ingredients Herby Zaatar • 1 celeriac • ½ x 25g pack basil, chopped • ½ x 25g pack flat leaf parsley, chopped • ½ x 25g pack mint, leaves chopped • 1 clove garlic, crushed • 1 tbsp nonpareille capers, drained and chopped • 1 tbsp finely chopped walnuts • zest of 1 lemon • 125ml extra virgin olive oil

step 1

Prepare and light the barbecue or preheat a grill. Mix the oil with the zaatar, then season. Peel the celeriac, trim and cut into 4 x 1cm thick rounds then brush with the flavoured oil. Cook slowly over a warm barbecue, turning often and brushing with the herby oil for 25 minutes until tender and golden.

step 2

Meanwhile, mix the finely chopped herbs with the garlic, capers, walnuts, lemon zest and olive oil, then season. Spoon over the steaks and serve with lemon wedges.

Loading finished
Products loaded