NEW
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46
8 x ½cm-thick slices ciabatta bread
600g beef sirloin steaks, trimmed
1 tblsp olive oil
4 large ripe tomatoes, cut into 1cm slices
75g baby rocket leaves
Shaved parmesan, to serveDRESSING
¹⁄³ cup olive oil
2 tblsps red wine vinegar
1 tblsp Dijon mustard
2 tblsps drained capers, chopped
1 small eschalot, peeled, finely chopped
1 tsp caster sugar
Salt and pepper, to taste1 To make dressing, whisk all the ingredients
together in a jug until combined.
2 Heat an oiled, large, barbecue grill plate
over a medium to high heat. Add bread
in two batches. Cook for about 1 minute
on each side, or until charred. Remove.
Tear into large pieces.
3 Toss beef with oil in a bowl. Season with
salt and pepper.
4 Cook beef on same, hot, barbecue grill
plate for about 3 to 4 minutes on each side,
or until cooked to your liking. Remove. Rest,
loosely covered with foil for 3 to 5 minutes.
Cut into thin slices.
5 To serve, arrange bread on a platter. Top
with tomatoes and beef. Drizzle with two-
thirds of the dressing. Top with rocket and
remaining dressing. Sprinkle with parmesan.Italian Beef Salad
Serves 4, Prep 25 mins,
Cook 8 minsTry replacing half
the beef with crispy
prosciutto. Remove steaks
from the fridge 15 minutes
before cooking. Dressing
can be made up to one
day ahead.TI P
Photos: Andre Martin. Styling: Janelle Bloom. Food preparation: Jane Ash. Recipe development: Kim Meredith.Roasted Cauliflower and Sweet
Potato Salad
Serves 4, Prep 15 mins, Cook 30 mins
1 small head cauliflower (650g),
trimmed, coarsely chopped
7 50g sweet potato, peeled, cut
into 4cm pieces
¼ cup olive oil
2 tsps mild curry powder
Salt and pepper, to taste
60g baby spinach leaves
4 00g can chickpeas, drained,
rinsed
¹⁄³ cup pine nuts, toasted
DRESSING
½ cup Greek yoghurt
2 tblsps hulled tahini
¼ cup warm water
1 tblsp olive oil
1 small clove garlic, crushed
2 tblsps lemon juice
1 tsp honey
1 Place cauliflower and potato,
separately, on two large oven
trays lined with baking paper.
2 Whisk oil and curry powder
in a jug. Drizzle over vegetables.
Season. Toss to coat.
3 Place both trays in a very hot
oven (220C). Cook cauliflower,
turning halfway, for about 25
minutes, or until tender. Cook
potato, turning halfway, for about
30 minutes, or until tender.
Remove trays. Cool slightly.
4 To make dressing, combine all
the ingredients in a jug. Season
with salt and pepper. Mix well.
5 To serve, combine cauliflower
and sweet potato with the
spinach, chickpeas and pine nuts
in a serving bowl. Drizzle over
the dressing.Cook sweet potato
on the top shelf of the
oven. Toast pine nuts in a
small, dry frying pan over
a medium heat, stirring
occasionally, for a few
minutes until golden.
Cool.TI P