INGREDIENTS

• 2 packets Curious Cuts Beef Pillow Steak
• 1 x 400 g tin green lentils
• 250 g mixed snacking tomatoes
• 1/2 cup almonds flakes
• 60 g wild roquette
• 1/2 medium cauliflower
• 1 lemon

METHOD

1. Preheat the oven to 220°C. Cut the cauliflower into florets then place on a lined baking tray. Drizzle olive oil and season with salt and pepper then toss well. Roast in the oven for about 20 mins until softened and golden brown.
2. Meanwhile, bring a frying pan to high heat. Season steaks with salt and pepper, then cook for about 4-6 mins (depending on thickness), turning every minute. Remove from pan and rest for 10 mins.
3. In the same frying pan, add the tomatoes and cook for about 3 mins until softened. Drain the lentils, add to the pan and season with salt and pepper. Cook for about 2 mins then remove pan from heat.
4. In a blender add the rocket, almonds, ¼ cup of olive oil and the juice of half a lemon. Season well with salt and pepper then blitz well until thick, check the seasoning.
5. Remove cauliflower from the oven and plate with the pillow steak, lentils and rocket pesto.

Serves 4