Looking for an easy to make healthy mid-week dinner? These smoky celeriac steaks with a wonderfully tangy salsa verde are bursting with flavour.  

Serves 4.


1 large celeriac peeled 

2 tbsp olive oil 

1 tsp salt

1/2 tsp black pepper 

1 lemon 

For the salsa:

1 garlic clove  

1 tsp miso paste 

1 tbsp capers 

2 tbsp red wine vinegar 

1 tsp dijon mustard 

Small handful of fresh mint leaves 

Small handful of flat leaf parsley 


Pre-heat oven to 180°C.

Slice the celeriac into portions of approximately 2cm thick, then drizzle in olive oil, salt and pepper. 

Place the celeriac onto a non-stick baking pan and bake for 25 minutes until tender. 

Meanwhile place all if the salsa verde ingredients into a pestle and mortar and mix together to create the sauce. 

Taste the salsa and adjust with salt, pepper and red wine vinegar to get a good balance of flavour. 

Pre-heat a grill pan, then add the slices of celeriac and grill for 4-5 minutes on each side. 

Serve with the salsa verde sauce.