Remove the steak from the fridge and let it come to room temperature. Place a saucepan full of water to the boil. Once boiling, gently drop the eggs in and cook until very soft, 5 mins. Drain and run under cold water until cool to the touch. Remove the shell and place the eggs into a blender with the parsley, the zest of 1 lemon and 20ml of olive oil. Blend until smooth, season with salt, pepper and lemon juice. Add a spoonful of water to loosen.

Meanwhile, finely dice onion, drain and thinly slice the peppers. Add 2 tbsp of onion into a small bowl, then tip the rest into a large bowl with the peppers and rice and cooked lentils.

Dice the tomatoes, mince the jalapeños, and finely chop the coriander. Add into the onions, season with salt, pepper, lemon juice and 2 tbsp of olive oil.

Place a frying pan on a medium-high heat, season the steak with salt and pepper, and rub oil over it. Cook the steak on each side until seared. Let rest for 5 mins.

Meanwhile, cook the rice according to package instructions and tip into the peppers. Slice the steak against the grain.

Share the rice between bowls, top with the steak, a drizzle of creamy herby dressing, a spoonful of pico de gallo and some pumpkin seeds.