The sweetness of young carrots is complemented with the sharp and bright flavours of honey and vinegar, which together form a dressing that makes them sing. The feta – clean, salty and piquant – turns what can be a one-note vegetable into something worth eating. The sirloin steak could also be cooked on the BBQ for that extra-smoky charred flavour.
Wipe the carrots and remove their stalks and leaves.
Cook for 7-8 mins in a large saucepan of lightly salted boiling water. If the carrots are very slim, check them after 5 mins.
Mix the vinegar and honey together in a shallow dish large enough to take the carrots.
Remove the carrots from the water and drain. Cut each carrot in half lengthways.
Place the carrots in the honey and vinegar dressing, stir to coat and set aside for 10 mins,
or for as long as possible.
Heat a dry medium-sized frying pan, preferably cast iron, over a medium-high heat.
Rub steak all over with 15mls of olive oil and cook, turning every 2 mins until medium rare:
about 8-10 mins.
Remove from frying pan and transfer steak to a plate to rest. Once the steak has rested, slice.
Serve steak along with the carrots and the rocket dressed with a drizzle of olive oil, scatter
the mint, crumbled feta and dukkha over the carrots.
1 bunch baby carrots (approx. 250 grams), trimmed
25mls white wine vinegar
2 tablespoons liquid honey
1 x 450-gram pack Greenlea sirloin steak, patted dry
1 tablespoon olive oil
120 grams Farro fresh rocket
10 grams Farro fresh mint leaves, picked
200 grams feta, crumbled
20 grams Alexandra’s dukkha