This it what will be cooking up at our house tonight, once the kiddos are down (please, God ???♀️) probably with a much-needed glass of red! ?
Give it a whirl and let me know in the comments what you think
Ingredients (serves 2)
2 small grass fed/organic steaks (flat iron, sirloin etc.)
2 cooked beetroot, quartered
1 fennel bulb, cut into large chunks & *fronds chopped separately
2 carrots or 1/3 butternut squash, cut into chunks
200g new/baby potatoes, halved or quartered if large
2 tsp pumpkin seeds
2 tsp sweet smoked paprika
2 cloves garlic, crushed
1tbsp tahini
1 tsp runny honey
4 tbsp olive oil
1 tbsp Middle Eastern spice blend
*fronds are the tufty green bits at the top
Middle Eastern spice blend
1/4 cup sumac
2 tbsp cumin
2 tbsp dried thyme
2 tbsp oregano
2 tbsp toasted sesame seeds
1 teaspoon flaky sea salt
*The rest will keep for 6 months properly sealed!
Method
1. Make your spice blend. Crush the sesame in a pestle & mortar and mix in the remaining ingredients
2. Toss the prepared, chopped veg with 2 tbsp olive oil, then roast in a pre-heated oven at 200 degrees fan for around 25 mins until golden
3. Meanwhile, rub the steaks with olive oil, smoked paprika and season with salt and pepper. Cook in a frying pan over a medium heat until golden brown (as a guide: 3-4 mins each side for med-rare or 5-6 mins for med-well). Remove from the pan and rest for 10 mins
4. Add the Middle Eastern spice blend and pumpkin seeds to the roast veg and toss around. Give this a final 5 min blast in the oven
5. Make the tahini drizzle by mixing the tahini, honey and 1 tbsp olive oil
6. Slice the steaks
7. Plate the roasted veg & top with the sliced steak. Drizzle over the tahini dressing & sprinkle with fennel fronds. Ta-da!
