Picanha With Roasted Carrots & Harissa Carrot Hummus

Picanha With Roasted Carrots & Harissa Carrot Hummus

Ingredients

Summer · Serves 4-6

  • 12–15

    carrots, trimmed and scrubbed

  • extra virgin olive oil, for drizzling

  • 2

    red onions, finely sliced

  • 4–5

    garlic cloves, peeled and bashed

  • 3 tsp

    fennel seeds, lightly crushed

  • 2 tsp

    smoked paprika

  • ½ tsp

    chilli flakes

  • 2 tbsp

    pumpkin seeds

  • 2 tbsp

    sunflower seeds

  • 2 tbsp

    honey

  • 2 sprigs

    rosemary

  • flaky sea salt

  • For the carrot hummus

    6–8

    roasted carrots (see above)

  • 1

    garlic clove

  • 2 tsp

    harissa paste

  • 250g (9oz)

    canned or jarred chickpeas, drained

  • 3 tbsp

    olive oil

  • For the picanha

    1kg (2lb 4oz)

    grass-fed beef picanha steak

  • a drizzle of organic rapeseed oil

  • flaky sea salt and freshly ground black pepper

  • To finish

    4–6

    flatbreads

  • 200g (7oz)

    British feta-style cheese

  • a few sprigs

    thyme, leaves picked

  • a large handful

    nasturtium leaves and flowers

Buy available ingredients
Recipe image

Method

Preheat the oven to 180°C/350°F/gas mark 4 and light the barbecue.

Start with the roasted carrots. Halve any larger carrots lengthways. Place them in a large roasting tray and drizzle with extra virgin olive oil. Add the sliced onions, garlic, fennel seeds, paprika and chilli flakes. Roast for 30 minutes, shaking regularly. Remove the tray from the oven and add the seeds, honey, rosemary and a pinch of salt. Roast for a further 10–15 minutes, or until the carrots are tender and smelling wonderfully fragrant. Remove from the oven and set aside.

To make the hummus, take 6–8 of the roasted carrots and place them in a blender. Add the garlic, harissa paste, chickpeas, olive oil and a pinch of salt. Blitz to a smooth paste. You can adjust how loose you would like the hummus by adding a little more oil. Set aside.

Generously season the picanha steak with salt and pepper and drizzle it with some rapeseed oil. Lay the steak on the hot barbecue grill and cook for 8–10 minutes on each side. If using a meat thermometer, you are aiming for an internal temperature of 50°C (122°F). Leave to rest before slicing thinly.

To serve, take a flatbread and slather on a generous spoonful of hummus, pile on the roasted carrots and onions, then place strips of sliced beef over the top.

You could add some crumbled feta-style cheese, some picked thyme leaves and a few peppery nasturtium leaves and flowers.
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