THE NEW 5: 2 RECIPE OF THE WEEK CUMIN- SPICED STEAK & ROASTED CAULIFLOWER

Serves 2

Preheat oven to 200C/180C fan/gas mark 6. Cut ¼ large cauliflower into small florets. Mix 1 tsp ground cumin, a pinch of paprika and 1 tbsp olive oil with seasoning then toss with cauliflower on a large baking tray and roast for 20-25 minutes. Meanwhile in a small bowl mix another 1 tsp ground cumin, ½ tsp chilli powder, ½ tsp ground coriander, 1 clove garlic, finely grated, plenty of ground black pepper and a pinch of salt in 1 tbsp olive oil then brush over 2 lean steaks approx. 80g each. Marinate for 30 minutes.

Whisk 1 tbsp tahini, 1 tbsp greek yogurt, a couple of squeezes of lemon juice, 1 tbsp water and seasoning together to make dressing. Fry steaks for 2-3 minutes on each side. Slice thinly. To serve, divide the cauliflower between two plates, add the steak, drizzle over the tahini dressing and scatter over some parsley and pomegranate seeds. Serve with rocket dressed in extra virgin olive oil and a pinch of salt.

High cal: Double cauliflower, choose 100g steaks.