Seared Steak, Roast Lettuce and Tahini Yoghurt Dressing

This is real beauty of a dish. Lots of hidden gems throughout - roasted lettuce which is just delicious if you've never tried it before, a yoghurt sauce spiked with tahini and lemon juice, perfectly cooked steak (of course!) and then the fresh bursts of pomegranate seeds and citrusy sumac over the top.

If you like, you can swap the steak for lamb chops or even grilled halloumi. You can also add in a scattering of fresh mint leaves - I would have done so if I had some in the fridge. Also, if you're having this for lunch or wanted to lighten it up a bit, I often find that one steak between two is more than enough.

Seared Steak, Roast Lettuce and Tahini Yoghurt Dressing

Serves 2

2 tbsp olive or rapeseed oil, plus a little extra

1 garlic clove, grated

2 baby gem lettuces, halved

15 cherry tomatoes, halved

2 rump or sirloin steaks

65g Greek yoghurt

25g tahini

1 lemon, juice only

40g pomegranate seeds

2 tsp sumac

sea salt and freshly ground black pepper

Preheat the oven to 210C/190C fan/Gas Mark 7. Mix the oil and garlic together in a small bowl.

Lay the lettuces on a roasting tray and scatter the tomatoes in and around. Spoon about two thirds of the garlic oil over the cut sides of the lettuce and the tomatoes. Season with salt and pepper then roast in the preheated oven for 12 minutes.

Heat a griddle pan over a high heat or turn your grill onto maximum. Mix the remaining garlic oil with the yoghurt, tahini, lemon juice and 75ml water to make a runny sauce. Season with salt and pepper and set aside.

When the pan is smoking hot, drizzle a little oil over the steaks and then cook on the grill for 4 minutes on each side, or until cooked to your liking. Alternatively, cook under the grill in the same way. Set aside wrapped in tin foil to rest.

Divide the roast lettuce and tomatoes between two plates, spooning over any cooking juices. Slice the steaks, season with salt and pepper and then place alongside. Drizzle over the yoghurt sauce, scatter on the pomegranate seeds then finish with a sprinkling of sumac.