800 g Food Lover’s Signature Karan beef Rump Steak
3-4 cups Lettuce
3/4 Cucumber, thinly sliced
2 Avocados, cut into wedges or cubes
4-5 Radishes, thinly sliced
1 cup fresh peas, blanched
3 blocks Simonsberg Black pepper Feta
2 Spring Onions, cut into slices
1 pinch freshly ground salt and pepper
Food Lover’s Signature Vinaigrette
2 cups Loosely packed flat leaf parsley
3 Cloves of garlic, finely chopped
2 tbsp Vinegar
2 tbsp Fresh Oregano
3/4 cup Santagata Extra Virgin Olive Oil
1/2 tsp Freshly ground Salt
1/2 tsp Freshly ground black pepper
1/2 tsp Food Lover’s Chilli Flakes
Prepare and cook to your desired satisfaction.
Place all ingredients into a food processor except for the olive oil.
Once the ingredients are finely chopped remove them and place them in a bowl.
Add the olive oil and mix thoroughly.
Serve immediately or refrigerate and use when desired.
This sauce can be kept for up to a week in the fridge.
Arrange the lettuce on a large platter.
Scatter the cucumbers, avocados, radishes, peas, spring onion and feta on top.
Season with freshly ground salt and pepper.
Serve drizzled with Food Lover’s Signature Vinaigrette.
