1 celeriac, peeled and cut into 4 steaks
1 tbsp olive oil
2 large red chillies, deseeded and chopped
100g roasted jarred red peppers, rinsed, patted dry and roughly chopped
½ tsp caraway seeds
1 clove garlic, roughly chopped
½ lemon, finely grated zest and juice
250g pack cooked beluga lentils
100g light Greek salad cheese
130g pack watercress, rocket & spinach salad
1. Cook the celeriac steaks in boiling, salted water for 10-15 minutes, until tender when tested with the tip of a knife. Preheat the oven to 240°C, gas mark 9. Pat the celeriac steaks dry and put them into
a large roasting tin, drizzle with the oil and roast for 15-20 minutes until golden.
2. Meanwhile, use a stick blender to whizz together the chillies, peppers, caraway seeds, garlic and lemon juice to make a sauce. Season and set aside.
3. Divide the lentils between 4 plates, top with a celeriac steak, then spoon over some chilli sauce, crumble over some cheese and add a little
lemon zest. Add some salad leaves to serve.
Celeriac provides fibre which promotes healthy digestion and a variety of essential vitamins and minerals, including thiamin which contributes to normal heart function. Cauliflower steaks or thick wedges would work too, and the sauce and feta would make a tasty topping for a baked potato.