TOMATO, MOZZARELLA AND SEARED BEEF SALAD

Preparation time 20 mins Cooking time 20 mins Serves 4

1/3 country sourdough loaf,

crusts removed

2 Tbsp olive oil

Sea-salt flakes and freshly ground black pepper, to season, plus extra 3 tsp sea-salt flakes 250g punnet small yellow cherry

tomatoes, cut in half

3 Tbsp plain flour

500g fillet steak, cut into

1cm-thick slices

1/4 cup extra virgin olive oil 300g fiore di latte mozzarella 2 roasted red capsicums, torn

1/4 bunch basil, leaves picked,

to garnish

TOMATO VINAIGRETTE 2 cloves garlic, finely grated 2 large ripe heirloom tomatoes,

coarsely grated

2 Tbsp tiny capers

100ml extra virgin olive oil 2 Tbsp sherry vinegar

1 tsp sea-salt flakes

1 tsp caster sugar Freshly ground black pepper,

to season

STEP 1 To make tomato vinaigrette, put all ingredients in a bowl, stir to combine, then set aside.

STEP 2 Heat a dry medium frying pan over medium. Tear bread into rough pieces, each about the size of a 20 cent piece. Add to pan and dry toast for 5 minutes. Drizzle with oil and toss for about 10 minutes to toast, then season and remove from heat. Toss croutons with halved tomatoes. Season.

STEP 3 Combine flour and extra salt in a bowl and season with pepper. Lightly toss beef in flour mixture, dusting off any excess. Heat half of the extra virgin olive oil in a frying pan over high. Cook half of the beef, for barely 1 minute each side, until browned, then remove from heat. Repeat with remaining oil and beef. STEP 4 Tear mozzarella slightly, then pile on a serving plate with capsicum, tomato and crouton mixture, and beef strips. Spoon tomato vinaigrette over and garnish with basil. Serve salad with remaining vinaigrette on the side.