BBQ bavette steak with carrot & almond salad alongside a charred aubergine & onion platter

Light the barbecue. Whisk the mustard, sugar, lemon juice, 3 tbsp of the olive oil and a pinch of salt together in a large bowl. Tip in the carrots, almonds and coriander or parsley, then toss to combine. Set aside.

When the flames of the barbecue have started to die down, cook the onions cut-side down until blackened, about 10 mins. Remove to a plate and, when cool enough to handle, peel away the skin and separate the onions into petals. Transfer to a bowl and season with salt and the remaining 1 tbsp olive oil.

At the same time (if there’s space, or do this after you've cooked the onions), cook the aubergine until lightly charred and tender, about 10-15 mins (you may need to do this in batches). Transfer to the same bowl as the onions and toss to combine.

Combine the lime zest, half the juice, the cumin, yogurt and a pinch of salt. Spread this over a platter and arrange the aubergine and onion mixture over the top. Scatter over a pinch of salt and the chopped mint, then drizzle over the remaining lime juice.

Cook the bavette steaks over white coals, turning every minute or so until charred and cooked to medium, about 4-5 mins (the cooking time depends on the heat and thickness of steak). Remove to a plate and leave to rest for 3-4 mins. Warm the flatbreads on the barbecue while the steak rests. Slice and season the steak, then serve alongside the veg.