Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots (no need to peel) and slice them thickly on an angle into 1cm-thick pieces. Scatter the carrots into a large roasting tin and add 1 tbsp olive oil and a pinch of salt and pepper. Toss the carrots till evenly coated, then slide into the oven to roast for 20 mins.

Meanwhile, peel the red onion and slice it into thin wedges. Pop the onion to one side. Drain the chickpeas and rinse under cold water.

Peel the garlic and grate it into a small bowl. Squeeze in 1 tsp of the horseradish mustard. Roughly chop the parsley, leaves and stalks, and add to the bowl. Squeeze in the juice from half of the lemon and pour in 1 tbsp olive oil. Add a little salt and pepper and stir into a dressing.

When the carrots have roasted for 20 mins, add the sliced onion and drained chickpeas to the roasting tin. Return to the oven for a further 15-20 mins, till the veg are golden brown and tender.

When the veg has 10 mins left, set a frying pan on a high heat and warm till smoking hot. Rub the steaks with a generous pinch of salt and pepper and 1 tbsp olive oil. When the pan is very hot, add the steaks. Fry for 2-3 mins on each side for pink middles, or 1-2 mins longer if you prefer your steaks more well done. When the steaks are cooked, pop them on a warm plate, loosely cover with foil and set them aside to rest.

Pour the horseradish dressing over the cooked carrots, onion and chickpeas and toss together. Divide the dressed veg between 2 warm plates and crumble over the feta. Slice the steaks and serve alongside the roast veg.