- 1 tsp ground cumin
- 2 sirloin minute steaks
- 1 lime
- 3 tsp tahini
- 1 apple
- ½ celeriac
- A handful of coriander
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- 2 tbsp cold water
- A couple of bowls
- Food processor (optional)
- Frying or griddle pan
- 1.
Tip 1 tsp of the cumin into a bowl with a pinch of salt and pepper. Pour in 2 tsp oil.
- 2.
Place the steaks on a plate and rub the cumin oil all over them. Set aside.
- 3.
Zest and juice the lime into a large bowl. Whisk in 3 tsp of the tahini with 2 tbsp water and some salt and pepper.
- 4.
Peel and core the apple. Coarsely grate it into the bowl. Toss it through the limey tahini dressing to stop it going brown.
- 5.
Carve the skin from half the celeriac (see our tip for what to do with the rest). Cut into thin slices. Cut the slices into long thin matchsticks (or use a food processor with a grating attachment if you have one). Put in the tahini dressing bowl. Toss together.
- 6.
Warm a frying or griddle pan over a high heat. When hot, carefully add the steaks. Cook for 1 min on each side for rare, 2 mins on each side for medium or 3 mins on each side for well done. Set aside briefly to rest.
- 7.
Stir the coriander leaves through the celeriac remoulade and pile onto 2 plates. Serve with the cumin steaks.
- 8.
- Tip
Ta-dah tahini
Blitz your leftover tahini with a pinch of cumin seeds and a handful of roast squash to make a creamy dip for veg and bread sticks. Roast chunks of the leftover celeriac and use them for dunking, too.