Tamari and lime celeriac with a herby yoghurt sauce

Serves 2-4.

Ingredients

• 1 celeriac, chopped in 2-3 cm steaks
• 2-3 tbsp tamari or soy sauce
• 1 lime, juiced
• 3 tsp maple syrup
• 1 tbsp extra virgin rapeseed oil

For the sauce:

• 3 tbsp Greek or coconut yoghurt
• 1 heaped tbsp tahini
• Juice and zest of a lime
• 2 green chillis, finely chopped and deseeded
• 1 clove garlic, diced
• 2 handfuls parsley, chopped
• Salt

For the onions:

• 1 large or 2 medium red onions, finely sliced into slivers
• Juice of 1 lime
• 1 tbsp red wine or apple cider vinegar
• 1 tsp coconut sugar or maple syrup

To top:

• A handful of mint, chopped

Method:

1. Whisk together the tamari or soya sauce, lime juice, maple syrup and oil until combined.
2. Lay the celeriac steaks onto a baking tray and pour over the tamari marinade until coated. Then cover and leave to marinate for 2-3 hours or longer if possible (ideally overnight).
3. Preheat the oven to 200 degrees celsius.
4. Pop the celeriac steaks into the oven and bake for 20-25 minutes before turning and cook for a further 10-15 mins until softened and golden. You may want to take them out earlier if they look cooked before then.
5. Whilst the celeriac is baking, sauté the onions in a pan on a low heat with a splash of extra virgin rapeseed oil until slightly softened. Add into a bowl and add lime juice, vinegar, coconut sugar and a pinch of salt. Mix and leave to pickle for minimum 15 mins.
6. Make the sauce by putting the yoghurt, tahini, lime zest and juice, green chillis, garlic and parsely into a bowl. Add a sprinkle of salt and mix together.
7. When the celeriac steaks are done and slightly cooled, add them to a plate and spoon over the sauce. Top with the pickled onions and some fresh mint. Finish with some salt, pepper and a good drizzle of extra virgin olive oil.
8. Serve as a main with some sides or as a delicious veggie side!

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