Ingredients

FARINATA
1 cup chickpea flour
½ teaspoon chilli flakes
2 tablespoons olive oil plus extra for frying
1 tablespoon nutritional yeast (optional)
1 teaspoon salt
2 spring onions, chopped
CHARRED SALAD
1 radicchio, cut into wedges, or ¼ red or green cabbage, leaves roughly torn
1 packet baby cucumbers, or 1 telegraph, cut into 7cm rounds
1 bunch baby radishes
roasted bay leaf oil (see recipe) to serve (optional)
CARAWAY YOGHURT DRESSING
1 teaspoon caraway seeds, toasted
2 cloves garlic
handful of dill (or other soft herbs such as mint)
1 cup thick Greek yoghurt
1-2 tablespoons lemon juice
FOR THE BEEF
400-500g beef (I used sirloin but tri-tip, rump or other steak cuts work well)
FOR THE CARAWAY CASHEW CREAM (VEGAN)
1 cup raw cashews, soaked in cold water overnight or in boiling water for 15 minutes

The vegan version of this dish replaces the caraway dressing with caraway cashew cream.

View the recipe collection here

Instructions

1.Make the farinata by whisking together the chickpea flour, chilli flakes, olive oil, nutritional yeast, if using, and salt with 1 cup water.
2.Leave in the fridge overnight or for at least 30 minutes at room temperature.
3.The mixture may thicken overnight, so you might need to thin it slightly with extra water; it should be the consistency of lightly thickened cream.
4.Preheat the oven (or a hooded barbecue) to 200°C.
5.In a cast-iron or heavy ovenproof frying pan, heat a drizzle of oil and add around ⅓ of the mix.
6.Swirl it around and cook for 2-3 minutes, until beginning to set on the base.
7.Add ⅓ of the spring onions and put into the oven for 10 minutes or until crisp.
8.Remove with a spatula and cut into wedges.
9.Repeat with the remaining mix.
10.To char the vegetables, brush them all with a little oil and cook over a medium heat on a barbecue (or roast in a 200°C oven) until tender and lightly blackened, turning often.
11.If the radish came with leaves, you might like to grill or roast these lightly too.
12.Combine all the ingredients for the dressing and season to taste.
13.To serve, smear or dollop some of the caraway yoghurt dressing on a plate and top with the vegetables.
14.Drizzle with bay leaf oil, if using, and serve with the farinata alongside.
15.FOR THE BEEF
16.Season the beef with salt and grill until done to your liking.
17.Rest, slice and serve with the salad.
18.FOR THE CARAWAY CASHEW CREAM (VEGAN)
19.Drain the cashews and blend with ½ cup water until smooth, adding the caraway seeds, garlic and dill as per the yoghurt dressing recipe.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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