BBQ bavette steak with carrot almond salad alongside a charred aubergine onion platter

Ingredients

• 1 tsp Dijon mustard
• 1 tsp caster sugar
• 1 lemon juiced
• 4 tbsp olive oil
• 750g carrots coarsely grated
• 60g almonds roughly chopped
• small handful of coriander or parsley leaves (whichever you have)
• 3 red onions unpeeled, halved through the root
• 600g aubergine cut into ½cm lengths
• 1 lime zested and juiced
• 1 tsp ground cumin
• 150g Greek yogurt
• 6 mint leaves finely shredded
• 500g bavette steak
• 4 flatbreads to serve

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