Spiced porterhouse steak with hummus and caulflower tabouli
2 Peter Bouchier Porterhouse Steaks
3 tbsp olive oil, plus extra to drizzle
1 tbsp Baharat or Moroccan seasoning
400g can chickpeas, drained and rinsed
400g can cannellini beans, drained and rinsed
¼ cup tahini
2 garlic cloves, crushed
2 cups baby spinach, roughly chopped
Zest and juice of 2 lemons
½ large cauliflower, grated
2 truss tomatoes, diced
1 small bunch parsley
2 green onions, thinly sliced
Flatbread, lemon wedges, to serve
Place steak, 1 tbsp of oil and half the Baharat in a large snap lock bag, season and rub to coat the steak. Set aside to marinate for 10 minutes.
Place 1 tbsp of oil, chickpeas, beans, tahini, garlic, spinach, remaining Baharat, zest and juice of 1 lemon in a food processor. Blend until well combined, adding a couple of tbsp of cold water if necessary. Season to taste.
Heat a char grill pan or bbq over medium-high heat. Cook steak for 3-5 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
Meanwhile in a large bowl, place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.