- 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
Tip 1 tsp of the cumin into a bowl with a pinch of salt and pepper. Pour in 2 tsp oil.
Place the steaks on a plate and rub the cumin oil all over them. Set aside.
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.
Peel and core the apple. Coarsely grate it into the bowl. Toss it through the limey tahini dressing to stop it going brown.
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.
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.
Stir the coriander leaves through the celeriac remoulade and pile onto 2 plates. Serve with the cumin steaks.
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.