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.
