In what seems to be a season of salads for me, I present to you my next creation – a warm rare beef salad with roast tomato, feta, rocket, snow peas, broccolini, etc. The vegetables vary depending on what I have in the fridge, but the mainstays of tender beef, crumbly feta and peppery rocket (which does not taste like grass, Dad!) are non-negotiable.

Teamed with a bold, yet sweet balsamic dressing, this is a winning dinner for those who aren’t so mad about greens or who don’t believe that a humble salad can constitute a meal. In the words of the great Kamahl in the now infamous Dilmah tea ad, do try it.

Ingredients:

1 packet (approx. 120 g) rocket salad mix

2 ripe tomatoes

300 – 400 g rump steak

1 bunch broccolini

good handful snow peas

150 – 200 g feta cheese

3 tablespoons fresh mixed herbs (e.g. basil, parsley, mint, thyme), chopped

extra virgin olive oil

balsamic vinegar

Dressing

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon honey

sea salt and ground black pepper

Preheat your oven to 180°C. Wash and thoroughly dry the rocket, then place in a large salad bowl. Cut the tomatoes into quarters or eighths, depending on their size, then place on a baking tray. Drizzle with a little oil and vinegar, sprinkle with a tablespoon of the herbs, and season. Roast the tomatoes in a hot oven for about 20 minutes or until cooked. Remove and allow to cool.

In the meantime, make the dressing by combining all ingredients and whisking these together or shaking well in a jar. Remember the  ‘3 parts oil to 1 part vinegar’ rule here. Add the remaining herbs to the dressing and don’t get too excited with the honey – a balance of flavours is important for any dressing or sauce, so please taste as you go.

Trim the ends off the broccolini then cut each piece in half. You may wish to slice the thicker ends in half also. Cut the ends off the snow peas and set the vegetables aside.

While the tomatoes are cooling, rub the steak with oil and season on both sides. Pan-fry, with the fat on (this keeps the steak juicy), for 2-3 minutes on each side. Ensure the heat is high before adding the steak to the pan so that it becomes nicely browned and crusty. Cook for a minute longer on each side if you want your steak medium. Once the steak is cooked, transfer to a chopping board to rest for at least 2 minutes, then remove the fat and slice thinly against the grain.

Steam your vegetables for a couple of minutes or blanch in hot water for about a minute. The vegetables should be bright green and crispy. Drain on a paper towel.

Arrange your salad by placing the broccolini, snow peas and tomatoes neatly over the rocket. Roughly break up the feta into pieces and add most of this to the salad. I like to use Danish feta for this salad. Place the beef over the vegetables and then add the remaining feta and dressing. Enjoy!