Galician Seared Beef with Soft Egg, Pimentón Kale and Warm Chickpeas

Instructions

1. 01

   Bring a small pan of water to a gentle simmer. Lower the egg in carefully and cook 6 minutes 30 seconds for a soft, jammy yolk. Move to cold water, then peel.

2. 02

   Heat half the olive oil in a small nonstick skillet over medium heat. Add the garlic and pimentón and sizzle 30 seconds.

3. 03

   Add the kale leaves with a tablespoon of water and a pinch of salt. Cover for 90 seconds, then uncover and stir until just wilted and bright green. Add the chickpeas and toss 1 minute to warm them through. Tip everything onto a plate.

4. 04

   Wipe the pan, return to medium-high heat with the remaining olive oil, pat the diced beef dry and season with salt and pepper. Sear 90 seconds, stirring once, until browned outside and just pink in the centre.

5. 05

   Spoon the beef over the kale and chickpeas. Halve the soft-boiled egg and set both halves on top.

6. 06

   Finish with the parsley, the lemon juice and a final crack of black pepper.