Recipe Tip: Warm Steak Salad

Instructions

1. Step 1

   Preheat the oven to 200°C. Cut the spaghetti squash in half and remove the seeds with a spoon. Place one half on an oven tray and bake for 1 hour at 200 °C. to serve, remove the flesh with a fork to create the spaghetti. Let the oven cool down to 90 °C. Sear the skirt steaks briefly on both sides in a hot pan with a little coconut oil and season lightly with salt. Then place in an ovenproof dish in the oven at 90 °C for 1 hour.

2. Step 2

   Cut off the ends of the cucumber, slice in half and remove the seeds with a small spoon, cut into thin strips.

3. Step 3

   Bring a pot of salted water with lemon slices to a boil and poach the cucumber strips for 2 minutes, then rinse in ice water and drain in a colander. Place 2 cm of water in a saucepan with a teamer function and bring to the boil. Cut the florets from the broccoli, place them in the steamer and steam for 5 minutes.

4. Step 4

   Slice the dried figs and place in a bowl with the sunflower seeds, cucumber and warm broccoli.

5. Step 5

   For the dressing, put all the ingredients in a tall measuring jug and mix with a hand blender until thoroughly blended. Season with salt and pepper and pour over the dried fig salad, stir and let rest for a few minutes.

6. Step 6

   Place the spaghetti on plate to serve, place the fig salad on top, followed by a few strips of steak. Finally, add some Gorgonzola and pluck a few small leaves of basil to garnish.

7. Step 7

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8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

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