- 1 celeriac
- A handful of thyme, leaves only
- 1 tsp cumin seeds
- 200g white mushrooms
- 50g peppery salad mix
- 1 tbsp balsamic vinegar
- 2 top rump minute steaks
- 3 tsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Halve the celeriac. Peel it, slicing off the roots on a diagonal – try not to slice off too much celeriac with them. Slice the celeriac into chunky chips about as thick as your thumb. Pop in a large bowl.
- 2.
Pick the leaves from the thyme sprigs. Add most of the thyme to the celeriac with 2 tsp olive oil. Measure out 1 tsp cumin seeds and add them to the bowl. Season with salt and pepper and toss to mix and coat. Spread the chips out on a baking tray. Bake for 30 mins till golden brown.
- 3.
While the chips cook, slice the mushrooms. When the celeriac chips have 8 mins left to cook, put a frying or griddle pan over a high heat to warm up.
- 4.
Add the sliced mushrooms to the frying pan with a pinch of salt and pepper (no need to add oil). Stir and fry for 4-5 mins till golden.
- 5.
Toss the salad leaves with ½ tbsp balsamic vinegar and some seasoning. Add the remaining balsamic vinegar and thyme leaves to the mushrooms. Sizzle for 1 min. Scoop onto 2 warm plates.
- 6.
Season the minute steaks with salt and pepper and rub them with ½ tsp olive oil each. Add the steaks to the frying pan and fry for 1 min on each side over a high heat. Serve with the mushrooms, salad and celeriac chips.
- Tip
Cumin round for dinner
Aromatic cumin is a great for adding extra flavour to roasts and grills. Roughly grind your leftover cumin seeds, mix with oil, chilli flakes and crushed garlic and rub into chicken, lamb, pork or beef before cooking.