View the original recipe via:
Preheat the oven to 175 degrees Celsius or 347 degrees Fahrenheit. Rinse the tomatoes in cold water. Prepare an oven dish by lining it with baking paper. Put the tomatoes in the baking dish and drizzle with olive oil, pepper and coarse salt.
Peel the garlic cloves, slice them in halves, then put them into the baking dish. Put in the preheated oven for about 13 to 15 minutes or until cooked. Boil the rice for about 15 to 20 minutes and let simmer until fully cooked. Check if the rice is cooked by tasting it.
Heat a little butter in a medium-sized skillet. Cook the two beef tartare for about 3 to 4 minutes on both sides, or until brown on each side.
Melt sugar in a medium-sized skillet until the sugar turns brown. Be very careful while you're doing so, it's very hot! Toss in the pecan nuts along with the almonds and make sure the nuts are well coated with sugar.
Spread on a baking sheet and set aside to cool for at least 10 minutes. Do not worry if the nuts get stuck together for you can easily separate them when they are cooled down.
These caramelised pecan nuts and almonds will taste SO good!
This step is very easy to execute: mix together 100 ml of olive oil, juice and zest of 1 orange, juice and zest of 1/2 lemon, 1 tablespoon of cumin, 1 tablespoon of coriander, 100 grams of red fruit and the spring onion together.
Add the oven-baked tomatoes, steak tartare, and rice to a plate. Add the dressing on top. Break the caramelised pecan nuts and almonds (since they're stuck together by the caramel) and divide over the plate.