Dukkah beef carpaccio

Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3′ in total.
Remove to a board.
Finely slice the radishes, reserving any nice leaves.
Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.
Squeeze the juice from the remaining half through a sieve into a separate bowl.
Quarter the preserved lemons and trim away the seedy core.
Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.
Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.
Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.