2. Drain chickpeas, blend with crushed garlic, 1 tbsp vinegar, 1 tsp cumin and 2 tbsp olive oil to form a smooth consistency, using a stick mixer or processor. Season with salt and pepper to taste.
3. Roughly chop lettuce and cucumber, halve cherry tomatoes. Layer on a serving platter and drizzle with olive oil.
4. Heat a large pan over medium-high heat. Rub steaks with oil, salt and pepper, add to pan and cook for 3 minutes on each side or until cooked to your liking.
5. Serve beef steaks (slice if preferred) with roasted cauliflower and carrots, fresh side salad and hummus.
Keep carrots fresh and cut into sticks if you prefer!
No beef option - beef rump steaks are replaced with chicken tenderloins. Increase cooking time to 4-5 minutes on each side or until cooked through.
Dukkah, 1 packet (30g)
Garlic, 1 clove
Baby cos lettuce, 1 *
Continental cucumber, 1/2 *
Cherry tomatoes, 1 packet
Beef rump steaks, 600g
FROM YOUR PANTRY
olive + oil (for cooking), salt, pepper, white wine vinegar, ground cumin + paprika