Moroccan Spiced Rib-eye With Roasted Baby Carrots - PROVENIR

Ingredients

• 2 x 400 g Rib-eye cutlets (rib steak bone-in, rib-eye steak on the bone) fat trimmed
• 2 tsp Cumin Seeds
• 2 tsp Coriander seeds
• 1 pinch Chilli flakes dried
• 1 ½ tbsp Olive oil
• 2 bunches Baby carrots trimmed and scrubbed
• 2 tsp Fresh thyme leaves
• 400 g tin Chick peas rinsed and drained
• 100 g Baby spinach leaves
• 200 ml Greek yoghurt
• 2 tbsp Coriander leaves chopped
• 1 tbsp Lemon juice