Green tikka T-bone with chargrilled lettuce wedges

Rub the tikka masala paste all over the T-bone steaks, ensuring they are well coated. Allow them to marinate for at least 30 minutes or overnight in the refrigerator for a more intense flavour.

Preheat a grill or griddle pan to a high heat.

While the grill is heating, prepare the chargrilled Bombay lettuce wedges. Cut each head of lettuce in half lengthways, keeping the core intact to hold the wedges together. Juice the lemon. In a small bowl, combine the olive oil, lemon juice and seasoning. Brush the cut sides with the olive oil mixture.

Place the lettuce wedges on the hot grill or griddle pan, cut side down. Grill for approx. 2-3 minutes until you achieve grill marks and the lettuce wilts. Remove the lettuce from the grill and set them aside.

Heat the sunflower oil in a large frying pan over a medium heat. Drain and rinse the chickpeas then add to the pan along with ¼ teaspoon of salt. Fry for approx. 6-8 minutes or until softened.

Remove the seeds from the tomato and finely dice the flesh. Deseed and chop the chilli. Juice the lime. Transfer everything to a large bowl and toss together. Sprinkle over the chaat masala and chilli powder and toss together again. Season to taste.

If marinating overnight, remove the T-bone from the fridge 30 minutes before cooking and set aside to come to room temperature.

Place the steak on the hot grill and sear on each side for approx. 2-3 minutes, or until you achieve a brown crust. After searing, move the steak to a cooler part of the grill or reduce the heat to medium. Continue cooking the steak for an additional 4-6 minutes on each side, depending on the desired level of doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature (for medium-rare, aim for around 57°C). Once the steak is cooked to your desired doneness, remove it from the grill and place on a wooden board. Allow to rest for 5-10 minutes. This allows the juices to redistribute and the steak to become more tender. If you prefer your steak more well-done, or if it needs additional cooking, you can transfer it to a preheated oven at 180°C, gas mark 4. Cook for a few more minutes until it reaches the desired doneness, being careful not to overcook it.

Meanwhile, plate up the salad. Finely chop the coriander. Place the lettuce wedges on a platter and top with the chickpea mixture, yoghurt, coriander, pomegranate seeds and Bombay mix.

Once the steak has rested, slice it against the grain into even-sized pieces. Transfer to a plate and serve with the Bombay salad.