Seared beef salad with carrot noodles and tahini dressing | Sainsbury`s Magazine

Ingredients

• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 250g rib-eye or sirloin steak, at room temperature
• sea salt
• 1 tbsp ghee or clarified butter
• 3 medium carrots
• 1 x 110g pack baby leaf watercress, woody stems discarded
• ½ x 28g pack flat-leaf parsley
• 3 tbsp (about 50g) tahini
• 1 garlic clove, chopped
• 75ml extra-virgin olive oil
• juice of 1 lemon (about 50ml)
• 1 red chilli, deseeded and chopped