By Clare Anne O'Keefe
With a bit of preparation you can turn a picnic into a stylish and healthy feast and Clare Anne O’Keefe has the perfect recipe for dip and hummus.
Preparation time: 15 minutes•
Cooking time: 20 minutes
Serves: 4 people
1. Remove the steaks from the fridge 30 minutes before cooking to allow them to come to room temperature. Preheat
a heavy-based pan over a medium-high heat for 3 to 4 minutes to allow it to get very hot. Rub the steak with a drizzle of olive oil and season generously with salt and pepper. Add the steak to the hot pan. Cook for 6 minutes, turning every 2 minutes, for medium-rare. Place onto a room temperature plate and allow to rest, uncovered, to cool.
2. To make the beetroot hummus, place the beetroot, chickpeas, garlic, lime juice, olive oil, tahini and seasoning in a high-sided container. Blend for about 4 minutes, until smooth, adding cold water by the tablespoon if the hummus is too thick. Taste and adjust the seasoning.
3. To make the summer herb dip, simply put all the ingredients in a clean high-sided container and blend until smooth. To pack and serve, pour the hummus, dip, pesto and tapenade into separate glass jars and top with a teaspoon of olive oil to keep them fresh. Wrap the steak in greaseproof paper and pack in a basket with a sharp knife and cutting board along with the crackers and crudités. To serve, slice the steak into thin strips.