Plant-based steak with baby potatoes, tomato and grilled courgette

Preheat the oven to 200°C.

Halve the baby potatoes and spread them out on a baking tray with salt, pepper, and two tablespoons of olive oil. Toss and top with the cherry tomatoes. Roast the potatoes and tomatoes in the oven for 25 minutes, until tender and golden brown.

Cut the courgette into long ribbons with a vegetable peeler. Toss them with a tablespoon of olive oil. Heat a griddle pan on the stove until very hot and grill the courgette ribbons briefly on both sides, to create griddle marks. Toss them with the lamb’s lettuce and season with salt and pepper.

Brush the steaks with olive oil and grill for two minutes per side, until they have nice griddle marks.

Finely chop the parsley and sprinkle on the roasted potatoes.

Divide the potatoes and tomatoes between four plates, along with the courgette salad and the steaks. Generously sprinkle the steaks with salt and pepper.