Set oven to 250ºC. Trim carrots (halve any larger ones) and chop beetroots (see notes). Arrange on a lined oven tray, drizzle with oil and season with half of the dukkah, salt and pepper. Roast for 15-18 minutes or until carrots are golden and tender.
2. Cook the steak
Heat a pan over medium-high heat. Rub steak with oil, salt and pepper. Cook for 4-6 minutes on each side or until cooked to your liking. Set aside to rest.
3. Make the dressing
In the meantime, combine 2 tbsp olive oil, 1 tbsp vinegar, crushed garlic, 1/2 tsp honey, salt and pepper in a large serving bowl.
4. Toss in the leaves
Toss the leaves into the bowl with dressing.
5. Finish and plate
Slice the steak. Serve with roast veggies, dressed leaves and a dollop of hummus. Sprinkle with remaining dukkah to taste.
Keep carrots (all or some) fresh if you prefer, to dip into the hummus! The beetroots can be added to the salad if preferred.
No beef option - beef rump steaks are replaced with chicken schnitzels.
Dutch carrots, 2 bunches
Pre-cooked beetroots, 1 packet
Dukkah, 1 packet (30g)
Beef rump steak, 600g
Garlic, 1 clove
Baby beet & leaves, 1 bag (180g)
Hummus, 1 tub
From your pantry
Olive + oil for cooking, salt, pepper, white or red wine vinegar, honey (or sugar)