SPICY BEEF, CUCUMBER & HERB SALAD

I do love my seared beef salads, and I have made quite a few variations over the years, simply because they are something

I eat a lot of at home. The flavour combinations here are bold, refreshing and really pleasing.

SERVES 2

H olive oil

H 300g sirloin or rump steak, cut into 1.5cm cubes

H generous handful of fresh coriander

H generous handful of basil leaves

H generous handful of dill

H ½ red onion, halved and thinly sliced into half-moons

H ½ large cucumber, peeled, halved lengthways and deseeded, then cut into 5mm-thick slices

H 50g pomegranate seeds

H Maldon sea salt flakes and freshly ground black pepper

FOR THE DRESSING

H 1 long red chilli, deseeded (or not, if you prefer) and very finely chopped

H 1 fat garlic clove

H finely grated zest and juice of 1 fat unwaxed lime

H 2 tbsp olive oil

H 1 heaped tsp coriander seeds

H 1 tbsp clear honey

H Heat a frying pan over a high heat. Drizzle a little olive oil on to the steak pieces and rub in to coat them all over in the oil, then season well with pepper. Once the pan is hot, put the steak pieces in it and season with salt. Without stirring, let the steak pieces cook lightly for just under a minute on each side.

Shake the pan vigorously, then remove from the heat.

H Put all the dressing ingredients, except for the honey, and some salt and pepper into a bullet blender or mini food processor and blitz until smooth. Add the honey and mix until evenly combined.

H Roughly chop all of the herbs and put them in a mixing bowl along with the steak pieces, red onion, cucumber, pomegranate seeds and dressing and toss together well, then serve. This needs no accompaniment.