Roast Celeriac Steaks with Kiwifruit Salsa Verde

_INGREDIENTS:

CELERIAC STEAKS:

• 2 heads celeriac 
• Olive oil for cooking
• Salt 
• Pepper

_{KIWIFRUIT SALSA VERDE:}

• 1 large kiwifruit or two small 
• 3 cloves garlic 
• 1 Tbsp capers 
• ½ cup greens (spinach, kale, or parsley)
• 25g Gherkins 
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar 
• 2 Tbsp olive oil 
• Salt & Pepper

_{INSTRUCTIONS:}

1. Preheat the oven to 180°C
2. Rinse and scrub the celeriac thoroughly to remove the dirt. Once washed, slice each celeriac head into 5 or 6 slices each 1.5 cm wide.
3. Place the celeriac onto a lined baking tray, brush each side with olive oil and season with salt and pepper. 
4. Bake for 20-25 minutes until soft and golden brown on the outside

To prepare the kiwi fruit salsa verde:

1. Leaving the skin on, chop the kiwi fruit into small pieces. Roughly chop the greens.
2. Place all the ingredients into a blender and blitz until smooth.
3. Season with salt and pepper to taste. If the salsa verde is too thick, add a touch more olive oil to thin it out.

To make the creamy tahini dressing: 

1. In a bowl add the tahini paste, garlic and 3 Tbsp of warm water and mix until a smooth silky paste forms. 
2. Add the remaining ingredients and season with salt and pepper.

To assemble: Spread the creamy tahini sauce over a serving platter, add the celeriac steaks on top. Finish with a drizzle of kiwi fruit salsa and season with salt and pepper.