CHIPOTLE-GLAZED SCOTCH FILLET WITH CANDIED CARROTS | Fast Ed

Ingredients

• 4 x 200g scotch fillet steaks
• sea salt flakes and freshly-ground black pepper
• ¼ cup extra virgin olive oil
• 2 Tbsp chipotle chilli in adobo sauce
• 2 Tbsp barbecue sauce
• 2 tsp smoked paprika
• finely grated zest and juice of 2 limes
• 2 bunches baby carrots, peeled
• 2 Tbsp unsalted butter, melted
• 2 Tbsp golden syrup
• 1 tsp ground nutmeg
• 1 head broccoli, finely chopped
• 2 Tbsp flaked almonds, toasted
• 2 Tbsp raisins, chopped
• 1 bunch parsley, finely chopped
• 1 avocado, diced
• 1 cup pomegranate seeds