• STEP 1

    Light the barbecue. Whisk the mustard, sugar, lemon juice, 3 tbsp of the olive oil and a pinch of salt together in a large bowl. Tip in the carrots, almonds and coriander or parsley, then toss to combine. Set aside.

  • STEP 2

    When the flames of the barbecue have started to die down, cook the onions cut-side down until blackened, about 10 mins. Remove to a plate and, when cool enough to handle, peel away the skin and separate the onions into petals. Transfer to a bowl and season with salt and the remaining 1 tbsp olive oil.

  • STEP 3

    At the same time (if there’s space, or do this after you've cooked the onions), cook the aubergine until lightly charred and tender, about 10-15 mins (you may need to do this in batches). Transfer to the same bowl as the onions and toss to combine.

  • STEP 4

    Combine the lime zest, half the juice, the cumin, yogurt and a pinch of salt. Spread this over a platter and arrange the aubergine and onion mixture over the top. Scatter over a pinch of salt and the chopped mint, then drizzle over the remaining lime juice.

  • STEP 5

    Cook the bavette steaks over white coals, turning every minute or so until charred and cooked to medium, about 4-5 mins (the cooking time depends on the heat and thickness of steak). Remove to a plate and leave to rest for 3-4 mins. Warm the flatbreads on the barbecue while the steak rests. Slice and season the steak, then serve alongside the veg.

Come rain or shine!

Use a griddle pan over a medium heat if you don’t have a barbecue.


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