Preheat the oven to 200°C.

Peel the celeriac and cut into steaks approximately 2 cm thick.

Brush both sides of each celeriac steak with olive oil, then season with salt and pepper.

Place the celeriac steaks on a baking tray lined with parchment paper and bake for 40 minutes, turning halfway through, until golden and tender.

Rinse the quinoa under cold water until the water runs clear.

In a saucepan, bring the vegetable broth to a boil, add the quinoa, and reduce to a simmer. Cover and cook for 15 minutes or until the quinoa is fluffy and the broth is absorbed.

Finely chop the fresh parsley and thyme. Dice the red bell pepper.

Stir the herbs and red pepper through the cooked quinoa, season with salt and pepper to taste.

Trim the woody ends off the asparagus and brush with olive oil. Grill on a hot grill pan or outdoor grill for 3-5 minutes, turning occasionally, until tender and slightly charred.

Serve the celeriac steak on a bed of herb-infused quinoa, with grilled asparagus on the side. Garnish with fresh parsley and a wedge of lemon.