Shawarma Celeriac Steak

with Sautéed Spinach and Mushrooms

by Dan Matalon

This recipe appears on episode 1 of ‘Ready Steady Shuk’

Prep time: 10 mins | Cooking time: 40 mins | Serves 2

With deep, earthy flavours and iron-rich spinach, this delicious celeriac recipe is 100% vegan, Kosher for Passover and works well as a main course, a starter or a side dish. (For starter/side portions, cut smaller “steaks” from the celeriac, and reduce the portion of spinach and mushrooms accordingly).


  • 1/2 Celeriac
  • 1 tbsp Shawarma Spice
  • 1 tsp Garlic Powder
  • 3 tbsp (Olive) Oil
  • Red Onion diced
  • 3 cloves garlic thinly sliced
  • 6 mushrooms sliced
  • 2 cups Spinach leaves
  • Salt
  • Pepper
  • 1 Unwaxed Lemon


  1. Slice off the outer layer of the celeriac, and cut two thick slices (approx 1 inch/2.5cm deep).
    *Save the remaining celeriac – it’s incredibly versatile and great for stock / as chips / grated into salads / thrown in a roasting tin with other veg as a side.*
  2. Rub each of your ‘steak’ slices with 1 tbsp oil, and rub in 1/2 tbsp shawarma spice and 1/2 tsp garlic powder, plus a little salt and pepper according to your taste.
  3. Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F)
  4. Place on a baking tray and bake for 15-20 minutes on each side, until outside is golden brown and a fork goes in easily.

After 20 minutes…

  1. Dice onion and slice garlic. Add a little salt to the onion, and allow to soften for a few minutes.
  2. Add 1 tbsp oil to a sauteuse or frying pan with a lid (don’t cover yet!)
  3. Warm oil over a medium heat, and add salted onions.
  4. Allow the onions to soften for a few minutes, stirring regularly
  5. Add sliced garlic and mushrooms. Sauté 1-2 minutes until soft.
  6. Add washed spinach leaves to the pan, coat with oil and cover.
  7. Once spinach has wilted (approx 1 minute), stir and add black pepper to taste.
  8. To serve, place half the spinach on each plate. Remove celeriac from oven (when ready) and serve atop (or alongside) the spinach. Top with grated lemon zest for a zingy, citrus hit.