Late-summer SHARING DISHES

STEAK WITH CHILLI TOMATO SALSA & DUKKAH

TAKES 30MIN SERVES 4

2 large sirloin or rump steaks Little olive oil FOR THE DUKKAH 85g sesame seeds 50g coriander seeds 25g cumin seeds 100g skinned hazelnuts FOR THE SALSA 4 spring onions, finely chopped 2 ripe large tomatoes, deseeded and finely chopped 1 handful fresh coriander, finely chopped 4tbsp mint leaves, finely chopped 1 large green chilli, deseeded and minced 1 garlic clove, crushed Juice of 1 lemon

1 First, make the dukkah (an Egyptian nutty spice mix). Toast the sesame seeds, then set aside. Now toast the coriander and cumin seeds and add to the sesame seeds. Toast the hazelnuts and finely chop. Grind the seeds together in a pestle and mortar, then stir in the nuts and some salt and pepper. You can store this in an airtight jar for 4 weeks.

2 For the salsa,