Celeriac Steak with Tahini Tarator, Zoug and Pine Nuts


 Serves 4 



  • 2 celeriac 
  • Olive oil  
  • Salt, pepper 
  • 3 tbsp pine nuts 



  • 1 bunch coriander 
  • 1 bunch mint 
  • ½ tsp red chilli flakes  
  • 1 tsp ground cumin  
  • ½ tsp coriander 
  • ½ tsp smoked paprika 
  • 1 garlic cloves 
  • ½ lemon, zest and juice 
  • 5 tbsp olive oil 

Tahini Tarator: 

  • ½ cup tahini 
  • 1/3 – ½ cup water 
  • ½ lemon, juiced 
  • ½ tsp salt 



  1. Preheat the oven to 200C/180C fan. Prepare a baking tray with baking paper. 
  2. Chop the ends off the celeriac, peel off the skin and slice into 1.5cm rounds.  
  3. Heat a large frying pan over a medium heat. Add a good drizzle of olive oil and fry the celeriac rounds until golden and caramelised, about 3 minutes each side.  
  4. Place the charred steaks on the prepared baking tray and season the steaks with salt and pepper. Transfer to the oven to finish cooking for 10-15 minutes or until tender, a cutlery knife should easily pierce through. 
  5. Drain off any oil from the pan and add the pine nuts. Toast until golden brown, keeping an eye as they can quickly burn. Transfer to a bowl to cool. 
  6. While the steaks are cooking, prepare the zoug by placing all ingredients in a food processor with a pinch of salt and pepper and pulsing to a chunky paste. Alternatively, finely chop the ingredients and mix together. 
  7. Place the ingredients for the tahini tarator in a small bowl and gradually add the water, whisking until you have a smooth creamy sauce.  
  8. When the steaks are ready, drizzle over the tarator and zoug. Finish with the pine nuts and serve warm.  

 This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.