PAN-ROASTED RIB EYE WITH ANCHOVIES AND OLIVES, WARM CHICKPEA SALAD - Manning Valley Naturally

Ingredients

• 4 x 220g Manning Valley Naturally rib eye steaks
• sea salt flakes and freshly-ground black pepper
• 1/4 cup extra virgin olive oil
• 2 eschalots, finely sliced
• 2 Tbsp black olives, finely chopped
• 4 anchovy fillets
• 1 red onion, diced
• 4 cloves garlic, sliced
• ½ tsp cumin seeds
• ½ cup eggplant, diced
• 2 ripe tomatoes, seeded and diced
• 1 medium zucchini, diced
• 400g can chickpeas, drained
• juice of 1 lemon
• 6 basil leaves, finely sliced
• shredded cabbage and toasted almonds, to serve