grilled steak ratatouille & saffron rice

Ingredients

For the ratatouille

1 courgette

1 small aubergine

2 mixed-colour peppers

1 red onion

1 heaped teaspoon harissa

2 anchovy fillets

2-4 cloves of garlic

700 g passata

1 tablespoon balsamic vinegar

½ bunch fresh basil

2 tablespoons fat-free natural yoghurt

For the rice

1 mug (300g) 10-minute wholegrain or basmati rice

1 good pinch saffron

½ lemon

For the steak

2 x 250 g quality sirloin steaks, fat removed

1 teaspoon sweet paprika olive oil

½ bunch fresh flat-leaf parsley

1 heaped teaspoon Dijon mustard

1 tablespoon extra virgin olive oil

½ lemon

Method

Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat

START COOKING
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking

On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice