Ingredients

For the steaks:

• 2 rump steaks, about 200g per person
• 1 cauliflower broken into florets, tender leaves kept
• 1 tbsp smoked paprika
• 30 ml olive oil
• 250 g pre-cooked puy lentils

For the salsa:

• 1 clove garlic peeled
• 2 spring onions whole, roots cut
• 5g fresh parsley
• 5g fresh coriander
• 12 baby plum tomatoes or cherry tomatoes
• 45ml olive oil
• 1 orange
• 1 tsp salt
• 1 lemon

Tools

• MultiPro Go Super Compact Food Processor

Method

For the cauliflower:

1. Start with the cauliflower; break it into florets by hand and place it onto a large baking tray along with any tender leaves and the stalk sliced. Drizzle with olive oil, a pinch of salt and smoked paprika and roast in a preheated oven for 30 minutes.
2. Once done, immediately stir in the lentils with a little extra drizzle of olive oil.

For the salsa:

1. While the cauliflower is roasting, make the salsa; cut the orange in half and drop the whole thing into the MultiPro Go along with the juice of half a lemon and the remaining salsa ingredients and pulse until you have a fine puree; add a splash of water to loosen if needed. Pour into a sterilised jar and reserve (can be kept in the fridge for up to 3 days).

For the steak:

1. Once the salsa is made, season the steaks very liberally with salt and pepper and place onto a pre-heated BBQ for 3 minutes on each side, then remove from the heat and leave to rest.

To serve:

1. When ready to serve, slice each steak into six strips (use about half a steak per person), divide the roasted cauliflower mixture between your serving bowls, top with a few slices of steak per person and spoon over some of the salsa