Seared Sirloin Steak & Chimichurri

While the potato is roasting, cut the eggplant into thin slices. In a large bowl, toss the eggplant, rustic herb spice blend, honey and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), then season with salt and pepper. Place the eggplant on a second lined oven tray. Roast until golden brown and tender, 20-25 minutes.

Trim the green beans and cut into thirds. Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil, then season. When the oil is hot, cook the steak for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 3-5 minutes. Season to taste. Transfer to a medium bowl and allow to cool slightly.

While the steak is resting, finely chop the coriander and parsley leaves. In a second medium bowl, add the coriander, parsley, Dijon mustard (see ingredients), a pinch of chilli flakes (if using), a drizzle of red wine vinegar, olive oil (2 tbs for 2 people / 1/4 cup for 4 people) and a generous pinch of salt and sugar. Mix well to combine.

Roughly chop the roasted almonds. Add a drizzle of red wine vinegar and olive oil to the green beans and season. Add the rocket leaves and roasted almonds. Toss to coat.