Steak Summer Bowl With Spicy Pico De Gallo

Remove the steak from the fridge and let it come to room temperature. Place a saucepan full of water to the boil. Once boiling, gently drop the eggs in and cook until very soft, 5 mins. Drain and run under cold water until cool to the touch. Remove the shell and place the eggs into a blender with the parsley, the zest of 1 lemon and 20ml of olive oil. Blend until smooth, season with salt, pepper and lemon juice. Add a spoonful of water to loosen.

Meanwhile, finely dice onion, drain and thinly slice the peppers. Add 2 tbsp of onion into a small bowl, then tip the rest into a large bowl with the peppers and lentils.

Dice the tomatoes, mince the jalapeños, and finely chop the coriander. Add into the onions, season with salt, pepper, lemon juice and 2 tbsp of olive oil.

Place a frying pan on a medium-high heat, season the steak with salt and pepper, and rub oil over it. Cook the steak on each side until seared. Let rest for 5 mins.

Meanwhile, cook the rice according to package instructions and tip into the peppers. Slice the steak against the grain.

Share the rice between bowls, top with the steak, a drizzle of creamy herby dressing, a spoonful of pico de gallo and some pumpkin seeds.