- 1 courgette
- 1 small aubergine
- 2 mixed-colour peppers
- 1 red onion
- 1 heaped teaspoon harissa
- 2 anchovy fillets
- 2-4 cloves of garlic
- 700 g passata
- 1 tablespoon balsamic vinegar
- ½ a bunch of fresh basil
- 2 tablespoons fat-free natural yoghurt
- 1 mug (300g) 10-minute wholegrain or basmati rice
- 1 good pinch of saffron
- ½ lemon
- 2 x 250 g quality sirloin steaks , fat removed
- 1 teaspoon sweet paprika
- olive oil
- ½ a bunch of fresh flat-leaf parsley
- 1 heaped teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- ½ a lemon
- Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
- START COOKING
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred.
- Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally.
- Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil.
- Squash in the unpeeled garlic through a garlic crusher and stir regularly.
- Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board.
- Add them to the casserole pan along with the passata and vinegar, and boil with the lid on.
- Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking.
- On a board, finely slice the parsley stalks and roughly chop the leaves.
- Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board.
- When the steaks are done, transfer them to the board, turn in the dressing, then slice.
- Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice.
By: Jamie Oliver