Beef Koftas with Zhoug Roasted Celeriac
Ingredients
- 10g flaked almonds (Nuts)
- 1 tbsp apple cider vinegar
- 1 tbsp Belazu zhoug paste
- 400g celeriac (Celery)
- 1 lemon
- 240g black beluga lentils (drained)
- 1 handful of fresh flat-leaf parsley
- 1 shallot
- 1 tsp sumac (use half)
- 1 tbsp tahini (Sesame)
- 110g baby plum tomatoes
- 300g middle eastern beef mince
- 40g babyleaf herb salad
Description
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and slice the celeriac into 2cm cubes. Place on a lined baking tray, drizzle with 1/2 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins until soft and golden.
- Peel the shallot, keeping it whole. Thinly slice into rings. Place in a small bowl with the vinegar, half pack of sumac and a pinch of sea salt. Set aside to pickle.
- Place the beef mince in a mixing bowl and mix well with sea salt and black pepper. Mould into 4 equal koftas no more than 2cm thick. Heat a medium frying pan with 1/2 tsp oil on a medium heat. Cook for 6-8 mins, turning regularly, until dark golden brown. Remove from the pan and set aside, then add to the tray with the celeriac during the final 5 mins of cooking, until cooked through. In the same pan on a medium heat, toast the almonds for 2-3 mins, until golden brown.
- Roughly chop the parsley. Quarter the lemon. In a small bowl mix the tahini, a good pinch of parsley, juice of a quarter lemon (to taste), a pinch of sea salt and 1-2 tbsp water to make a drizzling consistency.
- Drain and rinse the lentils and halve the tomatoes. Add both to a mixing bowl with the salad leaves, zhoug paste and remaining parsley. Once done, add the roasted celeriac and toss everything together. Season with sea salt and black pepper.
- Serve the lentil celeriac salad onto plates and top with the koftas. Sprinkle with almonds and pickled shallot, then finish with a drizzle of the tahini dressing.
