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Sumac-spiced bavette with roasted veg
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½ swede, peeled
1 Essential Potato, scrubbed
1 tbsp olive oil
1 tsp ground cumin
½ Savoy cabbage
2 bavette steaks (200g)
½ tsp sumac, plus a pinch
1 tbsp pomegranate molasses
3 tbsp 0% fat yogurt
2 tsp Cooks’ Ingredients Dukkah
1 Preheat the oven to 220ºC, gas mark 7. Cut the swede and potato into 2cm cubes; put in a roasting tin with a pinch of salt, ½ tbsp oil and the cumin. Toss to coat, spread into 1 layer and roast for 15 minutes. Cut the cabbage into 6 wedges. Stir the vegetables, add the cabbage and roast for 15-20 minutes more, until cooked through and crisp on the edges.
2 Meanwhile, coat the steaks in the remaining ½ tbsp oil and the sumac, then season. Heat a heavy-based frying pan until very hot and cook the steaks for 5-7 minutes for medium, ensuring all edges are cooked. Rest on a plate for 5 minutes, then slice. Mix the molasses with any resting juices and a pinch of sumac. Spread the yogurt over 2 plates. Top with the veg and steak, drizzle with the molasses mixture, sprinkle over the dukkah and serve.
Typical values per serving:
This recipe was first published in December 2021.