A classic salad for all seasons, charged with an unexpected burst of flavour from our fresh Goat Cheese with Australian Native Pepperberry.
Serves 4 people
Ingredients
150g Meredith Dairy Pepperberry Goat Cheese
100g smoked bacon, cut into 1cm pieces
2 thick slices of sourdough bread, torn into croutons
1 soft leaf lettuce, washed and dried
2 large handfuls of watercress, washed and dried
2/3 cup of toasted walnuts
600g thick sirloin steaks
salt and pepper
olive oil
2 tbsp of red wine vinegar
1 tbsp of dijon mustard
Preparation
Step 1
Place steaks in a shallow dish and season with salt, pepper and rub with some olive oil.
Step 2
In a large frying pan over medium heat, add 1 tbsp of olive oil and the bacon.
Step 3
Cook until crisp, remove and drain on kitchen paper. Add croutons to pan, adding a little more oil if necessary, cook until golden and crisp. Remove and drain.
Step 4
Cook steak on barbecue, or griddle pan for 3-4 minutes each side. Let rest for 5 minutes.
Step 5
Mix 6 tbsp of olive oil, the red vinegar and dijon mustard together in a small bowl. Season with salt and pepper.
Step 6
Toss salad greens, walnuts, bacon, croutons and chèvre together with vinaigrette. Pile onto a platter, slice steak, arrange to one side, and crumble on top some Pepperberry Chèvre.
Fresh Goat Cheese 150g CHÈVRE |
Dusted with Ash & Pepperberry
