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 â…“ of the mix. |
| 6. | Swirl it around and cook for 2-3 minutes, until beginning to set on the base. |
| 7. | Add â…“ 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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