Steak + Carrots In A Jar

Ingredients

• 3 large carrots (roughly chopped).
• 1 red onion (sliced into wedges).
• 2 teaspoons rice malt syrup.
• 1 tablespoon cumin seeds.
• 80 ml (2 3/4 fl oz) olive oil.
• 70 g (2 1/2 oz) mixed coloured quinoa, rinsed.
• 2 x 280 g porterhouse steaks (trimmed, at room temperature).
• 1 teaspoon cracked black pepper.
• 1 teaspoon dried chilli flakes.
• 100 g (3 1/2 oz) baby rocket leaves.
• 1/2 bunch coriander (leaves picked).
• juice and zest of 1 lemon.
• 1/4 cup (40g/1 1/2 oz) whole roast almonds, chopped.

Directions

1. Preheat oven to 200°C. Combine the carrots, onion, half the honey, half the cumin seeds, 20ml of olive oil and a pinch of the sea salt flakes in a large bowl. Toss to coat, then spread out mixture onto a lined oven tray. Roast for 20 min or until the carrots are tender and fragrant. Remove from the oven and set aside to cool.

2. Meanwhile, place the quinoa in a small pot over a medium-high heat and cover with 160ml of cold water. Bring to the boil, then turn heat down to a gentle simmer, cover and cook for 12-14 minutes, or until the quinoa is fluffy and all liquid has been absorbed. Set aside to cool.

3. Heat a non stick fry pan over medium-high heat. Coat the steak in the remaining cumin seeds, black pepper, dried chili flake, 20ml of the olive oil and a pinch of sea salt flakes. Cook the steak for 2-3 minutes each side, or until cooked to your liking. Remove the steak from the heat and allow to rest for 5 minutes before slicing into strips.

4. Whisk together the lemon juice, lemon zest, remaining honey, remaining 40ml of olive oil and a pinch of sea salt flakes until well combined. Toss the lemon dressing through the cooked quinoa and place into the base of serving jars. Layer the roast carrots, coriander, steak slices, rocket and almonds on top of the quinoa.

Note