Steak Salad

SERVES 4

750g beef steak

4 tbsp olive oil

2 tsp cumin seeds

4-5 courgettes, sliced into thin batons 2 red peppers, deseeded and cut into strips

2 tbsp red wine vinegar

1 garlic clove, crushed

½-1 red chilli, deseeded and finely chopped

125g rocket leaves

Salt and black pepper 1 Preheat the grill to medium-high. Brush the steak on both sides with one tablespoon of the olive oil, then rub both sides with pepper and cumin seeds.

2 Grill the steak for 3-4 minutes on each side for medium rare, or until cooked to your preference. Remove from under the grill, cover with tin foil and leave to stand for five minutes before slicing diagonally into strips.

3 Cover a baking tray with tin foil and place under the grill. In a large bowl, toss the courgette and peppers with two tablespoons of the remaining olive oil, then grill for 4-6 minutes, or until tender. Remove from the heat.

4 To make the dressing, whisk the remaining tablespoon of olive oil, vinegar, garlic and chilli in a bowl, then season with salt and pepper.

5 Place the rocket leaves in a large serving bowl and top with the steak, courgette and peppers. Pour over the dressing, then toss well to combine.