• Cut a steak about 4 cm thick from the whole entrecôte.
• Place in a low oven, at 110ºC, for around 40 minutes until the core of the steak reads 55ºC on a meat thermometer.
• Then grill over glowing red charcoal, constantly turning, until it starts to give off toasty aromas. Cooking time depends on your taste (2 mins per side for medium rare).

• Cook the carrots completely under glowing charcoal.
• When the carrots are cooked through (approx. 15 - 20mins) remove the carrots from the charcoal and roughly clean.
• Meanwhile, melt the red onions in the butter over a low heat.
• When the onions are almost overcooked, add the carrots and add a little water (20ml) and let simmer.
• When the water has evaporated, season generously with garlic, chilli, pepper and salt.
• Finally, purée everything to create a coarse mash.

• Bring the beetroot juice to the boil and season generously with salt, garlic and chilli.
• Remove from the heat and add a splash of olive oil.
• Add the couscous and cover the pot with the lid. Leave to rest for ten minutes.
• Then season well again – adding the lime zest and juice, olive oil and fresh grated nutmeg.
• Fold in the chia seeds and then sprinkle the pomegranate seeds across the top.

Tip:

Fold in some freshly cut coriander if you like.