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Moringa and Celeriac Tikka


  • Moringa Marinade ingredients:
  • • 250g bunch of Moringa leaves • 100ml Rapeseed oil • 2 Garlic cloves • 30g piece of Ginger (peeled) • 20 Coriander leaves • Juice of ½ a Lemon • 2 Green Birds Eye Chillies • 1 tsp Garam Masala • Optional – 10 curry leaf leaves • 1tbsp Greek yoghurt • A pinch of salt to taste
  • Optional:
  • • 10 Curry leaf leaves • 1tbsp Greek Yoghurt • A pinch of Salt to taste
  • Celeriac Tikka ingredients:
  • • 1 small Celeriac


Moringa marinade:
Add all the ingredients into a blender and mix until combined in a smooth paste.

Celeriac Tikka:
Roast the whole celeriac in the oven for 30- 40 mins at 250°C, or wrap with aluminium foil and barbeque until it turns soft. Once the celeriac is soft (check by piercing with a thin wooden skewer there should be no resistance) let it cool before peeling the skin and cutting into roughly 2×2 inch chunks.
Coat the diced celeriac in the moringa marinade and cook on a barbeque or in the oven at 200 degrees for 6 – 10 minutes, or until it begins to char slightly.

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