Tender sirloin steak meets a hearty chickpea and cauliflower salad in this bold, flavour-packed dish. Roasted cauliflower and protein-rich chickpeas are tossed with chopped flat-leaf parsley, crushed garlic, and a zesty squeeze of lemon, creating a fresh and earthy base. The warm, aromatic blend of turmeric and Madras curry powder adds a vibrant twist, infusing the vegetables with golden color and rich, spiced depth.
By Paul Watters – Cook/Prep time: 30min – Serves: 1
Ingredients
1 lemon
1 sirloin steak
1 can chickpeas (drained and rinsed)
6 cauliflower florets
½ bunch flat-leaf parsley, chopped
1 clove garlic, crushed
1 tsp turmeric
1 tbsp Madras curry powder
Olive oil (for drizzling)
Salt and cracked black pepper
Method
Preheat your oven to 180°C (350°F). Place two medium pans over medium-high heat. Drizzle a little olive oil over the sirloin steak, season well with salt and cracked black pepper, and massage it into both sides. Once the first pan is hot, add the steak and sear for 4 minutes per side for medium-rare. For more well done, cook an additional 3 minutes per side. Transfer the steak to a board to rest once cooked to your liking.
While the steak cooks, add a drizzle of olive oil to the second pan. Stir in half of the turmeric and curry powder, then toss in the cauliflower florets. Sauté for about 3 minutes, then transfer to an ovenproof dish and roast for a further 5 minutes.
Using the same pan, add the chickpeas. Add a little more curry powder and turmeric if needed, season with salt and pepper, and warm gently to coat the chickpeas with spices.
When the cauliflower is tender and golden and the steak has rested, slice the steak to your preferred thickness. To plate, place a generous spoonful of chickpeas in the centre of a large plate. Arrange the cauliflower around the chickpeas, then layer the sliced steak on top. Sprinkle with a pinch of curry powder and turmeric for colour and extra flavour. Finish with a garnish of freshly chopped parsley and a squeeze of lemon juice.
