Caramelised pecan rice with oven baked tomatoes

Preparation – 20 minutes

Preheat the oven to 175 degrees celsius. Wash the tomatoes under cold running water, and add to the oven dish.

Drizzle with olive oil and season with salt and pepper. Peel the garlic cloves and cut in half, then add to the oven dish. Bake for 15 minutes in the preheated oven.

Cook the rice following the instructions on the packet. Mix 100 ml of olive oil with the juice and zest of an orange, and the juice and zest of a lemon.

Add a tablespoon of ground cumin powder, a tablespoon of ground coriander and 100 grams of redcurrants. Slice the spring onion into small pieces.  

Finishing the caramelised pecan rice with oven baked tomatoes – 20 minutes

Heat a knob of butter in a medium frying pan. Brown the two steak tartare for 3 - 4 minutes on each side and season with salt and pepper.

Melt the sugar in another medium frying pan until the sugar turns brown. Add the pecans and almonds, and toss to coat with the caramel.

Spread on a baking sheet and leave to cool. Place the baked tomatoes on a plate with the steak tartare and rice. Drizzle the dressing over the top.

Break up the caramelised pecans and almonds and scatter over the plate. Enjoy your meal!