Beef carpaccio with celeriac, apple and mustard and rye bread

Ingredients

For 1 serving

• Beef eye of round120 g
• Celeriac100 g
• Apple0.5
• Nonfat Greek yogurt50 g
• Mustard1 teaspoon
• Lemon juice15 ml
• Lamb's lettuce30 g
• Rye bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, mustard,

In season: October – March

Method

1. Put the beef topside in the freezer for 10 minutes while you prepare the rest: this lets you slice it much thinner.
2. Peel the celeriac, wash the apple and cut both into fine matchsticks; dress them straight away with the Greek yogurt, mustard, half the lemon juice and a pinch of salt so the apple doesn't brown.
3. With a very sharp knife slice the beef as thinly as possible and lay the slices on the plate without overlapping; if needed, flatten them between two sheets of cling film with the bottom of a glass.
4. Dress the meat with the oil, the remaining lemon juice, salt and pepper.
5. Serve the carpaccio with the celeriac and apple remoulade, the washed lamb's lettuce and the rye bread.