FENNEL AND SUMAC-CRUSTED OP RIB EYE - Angus Reserve

Ingredients

• 4 x 400g Angus Reserve OP rib eye cutlets
• 2 tsp fennel seeds
• 2 tsp ground sumac
• sea salt flakes and freshly-ground black pepper
• 1 cup extra virgin olive oil
• 1 cup toasted hazelnuts, skinned
• 2 slices day-old sourdough bread, crusts removed
• 6 cloves garlic
• 2 tsp smoked paprika
• 1 tsp ground cumin
• freshly-grated zest and juice of 2 lemons
• 1 head baby cabbage, cut into quarters