Ingredients
RATATOUILLE
1 courgette
1 small aubergine
2 mixed-colour peppers
1 red onion
1 heaped teaspoon harissa
2 anchovy fillets, from sustainable sources
2-4 cloves of garlic
700g passata
1 tablespoon balsamic vinegar
½ a bunch of fresh basil
2 tablespoon fat-free natural yoghurt
RICE
1 mug (300g) of 10-minute wholegrain or basmati rice
1 good pinch of saffron
½ a lemon
STEAKS
2 x 250g quality sirloin steaks, fat removed
1 teaspoon sweet paprika
olive oil
½ a bunch of fresh flat-leaf parsley
1 heaped teaspoon Dijon mustard
extra virgin olive oil
½ a lemon
Method
Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
START COOKING
- Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred.
- Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of sea salt into the small pan, cover and cook until fluffy, stirring occasionally.
- Tear the seeds and stalks out of the peppers, peel the onion, then roughly chop both and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil.
- Squash in the unpeeled garlic through a garlic crusher and stir regularly.
- Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board.
- Add them to the casserole pan along with the passata and vinegar, and boil with the lid on.
- Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking.
- On a board, finely slice the parsley stalks and roughly chop the leaves.
- Add the mustard and 1 tablespoon of extra virgin olive oil, season with salt and black pepper and squeeze over the lemon juice, then mix together and spread over the board.
- When the steaks are done, transfer them to the board, turn in the dressing, then slice.
- Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice.
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