Steak marinated in a lemongrass, mint and coconut with roasted pumpkin, beetroot, creamed kale and avocado.

Serves 4

4 pieces of your choice of steak

1 bunch kale, washed and chopped- stir-fried with garlic and 150 ml coconut cream and simmer for 5-7 minutes.
The marinade for the steak is a handful of mint, 2-3 garlic cloves, 1/3 stem of (the white part) lemongrass and blended with enough coconut milk to make a thick paste.

300g beetroot and 300g pumpkin, cut into chunks cooked with coconut oil in a roasting dish with herbamare or salt and roasted at 200C for 30-35 minutes, depending on what size you cut them. Cook the steak in a pan or bbq until your liking. Serve with ¼ avocado for each plate.