Serves: 4 · Preparation time: 20 minutes · Cooking time: 45 minutes

You'll need

• 8 small orange sweet potatoes
• ½ cup puy-style or green lentils
• 300g rump steak
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons shredded coconut
• 1 tablespoon tamari
• 1 tablespoon freshly squeezed lime juice

Coriander pesto

• 1 cup coriander leaves
• 1 cup shredded kale
• 3 tablespoons sunflower seeds
• 2 tablespoons roasted macadamias
• 1 garlic clove, chopped
• Sea salt
• ½ cup olive oil

Method

Preheat the oven to 200°C. Roast the sweet potatoes whole for 40–50 minutes or until tender.

Cook the lentils according to packet instructions until just soft, then drain well. To make the pesto, place the coriander, kale, sunflower seeds, macadamias, garlic and a pinch of sea salt into a food processor. Blend while slowly pouring in the olive oil until a vibrant pesto forms.

Season the steak generously with black pepper. Heat the olive oil in a frying pan over medium-high heat and cook the steak to your liking. Allow it to rest before slicing.

 Combine the tamari and lime juice in a small bowl.

To serve, split the sweet potatoes open and top with lentils, sliced steak and coriander pesto. Finish with shredded coconut and drizzle over the tamari-lime dressing.