- 2 1/2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Preheat the oven to 200C/190C fan/Gas 7. Cut the neck from the butternut squash and chop it into 2cm cubes. Halve the bulb end of the squash and scoop out the seeds (compost or plant the seeds). Cut them into chunks. The skin is edible and will soften after roasting.
Tumble the squash on to a baking tray. Drizzle over 1 tbsp olive oil and some seasoning. Slide into the oven and roast for 30-40 mins till softened and a little crisp on the edges. Toss half way through cooking.
Grate the garlic clove. Whisk with 1/2 tbsp olive oil and seasoning. Rub this mix all over the minute steaks. Leave to marinate.
Using a veg peeler, peel the courgette into long thin ribbons. Finely chop the middle. Finely shred the cos lettuce. Place in a large serving bowl together.
Finely chop one of the figs and crush it with the back of a fork. Whisk the balsamic with 1tbsp olive oil. Add the crushed fig and a little salt. This is your dressing. Halve your remaining figs
Remove the squash from the oven. Sprinkle over the cumin seeds. Cook for a further 5 mins.
Heat a frying or griddle pan till smoking hot. Place the garlicky steaks onto the pan and cook for 1 min on each side. Cook a little longer if you prefer them less rare. Place them onto a plate to rest.
Toss half the figgy balsamic dressing through the salad leaves and courgette ribbons. Scatter over the roasted squash. Thinly slice the steaks and distribute it over. Arrange the figs on top then drizzle the remaining dressing over the top. Finish with a flourish of the edible flowers.