The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Koftas with Zhoug Roasted Celeriac
Who knew it was this easy to make koftas at home? These use Middle Eastern-spiced grass-fed British beef mince to make crispy juicy koftas. Pair with a leafy lentil salad, studded with tender cubes of roasted celeriac. Pickled sumac shallot rings for zing.
Prep in 10
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 500g beef mince (british beef mince (10% fat))
- 480g black beluga lentils (drained)
- 20g flaked almonds (Nuts)
- 80g mixed salad leaves
- 800g celeriac (Celery)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 2 shallot
- 2 tbsp apple cider vinegar
- 1 unwaxed lemon
- 1 tsp sumac
- 2 tbsp tahini (Sesame)
- 200g baby tomatoes
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
Nutritional Information
Calories: 579
Protein: 40g
Carbs: 30g
Fat: 32g
Beef Koftas with Zhoug Roasted Celeriac
Who knew it was this easy to make koftas at home? These use Middle Eastern-spiced grass-fed British beef mince to make crispy juicy koftas. Pair with a leafy lentil salad, studded with tender cubes of roasted celeriac. Pickled sumac shallot rings for zing.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and slice the celeriac into 2cm cubes. Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Make the pickled shallots; thinly slice the shallots into rings. Place in a small bowl with the sumac, vinegar and a pinch of sea salt. Mix and leave to pickle.
- Make the koftas; in a large mixing bowl, combine the beef with the spice mix, a pinch of sea salt and black pepper. Mix and shape into 8 sausage-shaped koftas, around 2cm thick. Heat a large frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside.
- Add 2 tsp oil and the koftas to the almond pan. Cook for 6-8 mins, turning regularly, until golden brown. Remove from the pan and set aside. Add the koftas to the celeriac tray in the final 5 mins of roasting, and bake until cooked through.
- Make the dressing; roughly chop the parsley. Quarter the lemon. In a small bowl, mix the tahini, half the parsley, juice from half the lemon (or to taste), a pinch of sea salt and 2-3 tbsp water. Stir until smooth.
- Drain and rinse the lentils. Halve the tomatoes. Add both to a mixing bowl with the mixed salad, zhoug paste and remaining parsley. Once cooked, add the roasted celeriac and toss to combine. Season with sea salt and black pepper.
- Serve the salad on plates and top with the koftas. Garnish with almonds, pickled shallots and remaining lemon wedges. Drizzle over the tahini dressing.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.